Brined ribs? Blasphemy!
Okay, so you want to brine some ribs. No problem. But, I wouldn't use just straight apple juice.
Try this for starters:
Makes enough brine for two racks of ribs.
6 cups water
3 cups apple juice or apple cider
1 cup white granulated sugar
1/3 cup kosher salt
Stir brine until salt and sugar are dissolved.
2 tbsp whole black peppercorns
2 bay leaves (optional, but preferable)
Place ribs in a shallow nonreactive container and cover ribs with brine.
Soak ribs in brine 8 hours or overnight in the fridge.
Dry ribs with paper towels the following morning and apply rub. Using a binder for the rub is optional but yellow mustard is preferable or a light coat of EVOO.
Keep in mind that brined meat will cook faster. So if you use the 3-2-1 method for spares or 2-2-1 for baby backs you will need to adjust times so you don't end up with mushy ribs.
Personally, I would just smoke them naked (no wrap) until the ribs pass the bend test or the meat probes tender.