Some time ago I got this Hickory Bacon Mix from ButcherPacker and I followed their direction which is mix whole bag with addition of cure in 2 gallons of water and cure meat for 24 hours.
Long story short it came out too salty even after soaking and taste of hickory was also overpowering.
So I got some pork ribs and since I had extra bag left I tried to use it in a different way. Basically I used Pops brine as a base (1gal water with 1tbsp of cure) and i added 1 cup of hickory mix instead of usual salt/sugar combo. Cured ribs in it for 5 days and smoked gradually bumping temperature from 130 to 175F till internal t of 150.
Great tasting ribs.