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1 Prepare The Brine. Combine The Juices And Water And Measure In A Measuring Cup. You Should Have Exactly 2 1/2 Cups Liquid. If You Have Less, Add Enough Water So That You Have 2 1/2 Cups Of Liquid, If You Have More, Discard The Excess. The Correct Ratio Of Liquid To Salt Is Important For The Brine To Work Properly. Place Liquids In A Medium Sized Bowl, Add Other Brine Ingredients - Salt, Thyme, And Red Pepper Flakes. Stir For Half A Minute Until The Salt Has Completely Dissolved. 2 Prepare The Ribs. If You Want, Remove The Thin Membrane That Lines The Concave Side Of Each Rib Rack. This Will Make It Easier For The Brine And Spices To Penetrate As Well As Easier To Cut And Eat When The Ribs Are Done. Insert A Dull Knife Edge Between The Membrane And Ribs To Loosen. Grip The Loosened Membrane And Pull Away To Remove. Cut The Racks In Half. Put In A Plastic Ziplock Freezer Bag. Add The Brine To The Bag. Squeeze The Excess Air Out Of The Bag And Seal The Bag. Massage The Brine Into The Ribs. Place The Bag Of Brine And Ribs Into A Bowl (In Case There Is Leakage) And Place Into The Refrigerator. Refrigerate In The Brine For 3-6 Hours. Note That Brining Too Long Can Over-Saturate The Meat With The Brine. So Stick Within The 3-6 Hour Time Frame. 3 Prepare Bourbon Glaze. Heat Bourbon With Sugar, Peppers, And Salt. Whisk In Butter Until Melted. Set Aside Or Refrigerate For Up To 2 Weeks. Warm Before Using. You Can Also Prepare While The Meat Is Cooking In The Next Step. 4 Prepare The Grill For Indirect Heat. On A Gas Grill, Heat The Grill To Medium Heat 300-325
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