To me, I only brine to help keep moisture in or very low fat meats (ie poultry and pork chops).
So it never dawned on me to use it on ribs.
I find a lot of the commerical rubs already too salty, so I would hesitate on brining ribs.
And yet, this thread has me rethinking and I have yet another experiment to try.
I like the idea of another subtle layer of flavor. And I have the feeling that the extra moisture might help achieve that elusive balance between having bite that will leave teeth marks, and yet will pull off the bone cleanly.
La Caja China #2
Weber 22 Kettle
Brinkman Vertical Charcoal (out on loan)
Weber Q 200
Weber Summit Series Gasser
super sneaky thermapen disguised as a protemp