Like I originally said, I do not know if there is any scientific proof that the water pan does or does not increase the moisture content, it is all a matter personal opinion. I personally like the juice in the pan, especially for ribs. As far as it turning to syrup, I would think that may be from too high of heat.
Also, I did not specify too clearly and I apologize, it is not that the meat sucks in the moisture when spritzed or mopped, it just keeps the first layer moist so it does not burn or dry out. Again all of this is just a matter of opinion, but that is what the forum is for...for everyone to learn from everyone elses ideas and that is why I love chatting away on here !!!!