I received the following brining recipe for ribs and they swear by it. I am going to try it, but am not sure when to add the ribs to the brine. The recipe requires that you dissolve the salt and sugar in the water and then add the ribs to the brine. My question is the brine will obviously have to be hot to dissolve the salt and sugar. Do I wait for the brine to cool down and then add the ribs or can I just add it while warm? Here is the recipe, I will let everyone know how it works out. Also, I am only doing one rack of ribs, anyone know if I should cut the brine recipe in half? 1C kosher salt or 1/2C table salt - kosher strongly recommended 1/2C granulated sugar 1 gallon water 2 racks ribs Dissolve salt and sugar in water in stockpot. Submerge ribs in brine and refrigerate for one hour only. Remove ribs and dry with paper towels.