Brisket - I inject. It takes longer through the stall but it is more moist. So off the top of my head I think I used apple juice, a touch of corse sea salt dissolved and wostashire sauce. Think 12-16 oz juice to 2 tbsp wost sauce and 1 tbst corse seal salt. It is not a compatition injection because of the wost sauce but it brings the beef flavor out a bit.
Ribs - Bend test, spares take a bit longer. There is less fat than back type ribs so it takes longer for the connective tissue to break down and give nice tender & moist ribs. Hence the call for slow and low or "real" BBQ.
Current Smoker: Char-Griller Kamado