to me, brining beef is a waste- you want some blood in the muscle it makes a lot of the flavor.that's why you never find "enhanced" beef in a store unless possibly a packer brisket or corned brisket.
brining ribs & then rubbing overnight definitely makes for a "hammy" rib in my experiences.
if you buy your avg. "enhanced in 12% solution" meats then they are in effect already brined.
when it comes to most poultry or pork, if all i can find is "enhanced in solution" products i give them a fresh water soak & change the water a couple times-just like you would w/ a regular brine.
disclaimer-these are just my personal experiences.
Blues_n_Cues BBQ Concessions & Catering