I tried Myron's rib brine before and it wasn't bad but don't think it is worth it.
I started brining this summer for competition. Did some trials with vs without, and found they had more flavor and moisture when I brined. Also weighed them after a 5hr brine, and had gained 5% weight, which I think is admirable. Now during the winter, Im going to work on my brine recipe with flavor notes and amount of sugar. I dont like the idea of injecting, dont like all the holes in my meat, and with the time crunch at competitions, I pleased with the moisture gain I can get in a few hours.