We're grilling baby back ribs on Christmas Eve. I've decided to try brining them, since that has worked so successfully for turkey and pork chops. However, in researching recipes, I find brining times ranging from 1 hour to overnight. I don't want to screw this up, so does anyone have any suggestions? My family is already annoyed with me for restricting the number of presents we exchange, so I thought that I should at least cook them a great dinner!