I brined some ribs with Apple juice sugar and salt over night and cooked today. They are they best ribs. I have cooked to date. Way tender and tasty. Cooked on my green egg using the a cast iron piece that makes it the heat indirect. Cooked 3 hours with out smoke around 225 degrees added apple wood for another 2 hours of smoke,around 150 degrees. They were amazing. I wish I had not eaten the last rib as I am so full. Highly recommend. Brining is the real deal!