Well today I will start an experiment to see if my pork ribs can be improved by brining them. It has really improved the chicken flavor and moisture. I will take slabs and brine 1.5 of them and the others will be not brined. All other parts of the cook will be the same. I really need to see if I can still use my rub on the brined ribs without getting them too salty. My brine will be weak for this fact. I will brine them tonight then cook them tomorrow.