I have actually abandoned brines in general as well. I like to rub the meat heavily and wrap tightly in plastic wrap. Then I let it sit for a few hours to overnight. I have found this gives me a better product.
I have become more aware of the nature of colloids and their ability to flavor, or not flavor meats. I also have abandoned the idea that salting/rubbing results in dry ribs. Almost all of my cooks use a rub that is applied 4 to 12 hours prior to cooking and are wrapped in plastic wrap. If I have a vacuum packer, I use that. There is no hammy taste, as I do not use cure and use much less salt than most in my rubs now.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."