I've done ribs with the regular conventional way of using mustard and rub and they just come out ok. For some reason I can taste the seasoning of the meat on the outside and not on the inside. The inside of the meat tastes rather bland. This is smoking them with the 2-2-1 method. We are not fans of anything that is too spicy ie. cayanne pepper so I'm kind of curious if anyone brines their st Louis or baby backs? I know Myron mixon has the brining process for his St. Louis ribs. Has anyone tried?