Brew Fire Up the Grill tea for 4 minutes and pour into a large bowl. Add sugar and salt and stir until dissolved. Cut ribs to fit in the bowl; add extra water if need to cover the ribs. Cover the bowl and refrigerate from 4 hours to overnight.
Heat oven to 350º F. Remove ribs from brine, but do not rinse. Place ribs in a baking pan. Pour about a quarter inch of the brine into the pan. Throw out the remainder of the brine as it cannot be reused.
Bonus Tip: Make a complimentary smoky gravy for mashed potatoes. After cooking the ribs, pour the drippings and brine from the baking dish into a sauce pan and heat to boiling. Add in 2 or 3 Tbls of flour, whisk immediately, and cook for a minute. Add 1 cup milk and continue to whisk until thick and bubbly. If it gets too thick, add more milk.
Smoky Pork Ribs from https://www.adventureswithtea.com/smoky-pork-ribs/