Brine... hmmm never done that with beef ribs. I would say no for ribs (beef or pork)
Brines for pork ribs, the reports were that the ribs had too much of a "hammy" taste, and brines for beef (I dont think anyone has tried it yet, if you want too), well brines I dont think doo much for beef, excluding curing = for corned beef / pastrami.
Marinades on the other hand work nice with beef. I use a Dr pepper marinade on my beef ribs, and rub with SnP or Montreal steak spice.