I wet brine the chef, usually just bourbon and water or ginger ale, and out of the pack cleaned up rubbed and to the grill usually very little salt
I never brine ribs, and I apply a rub, S&P just before hitting the grates. Letting them sit too long with this mix before a cook makes them hammy.
Well, I got my method from cooks illustrated. They seem to know what they're doing.Sent from my LG-H932 using Weber Kettle Club mobile app