Depending on what you’re cooking a brine can go any way you like.
I usually use around 1 cup sugar and 1 cup salt 2 litres of water and what ever herbs and spices I have on hand so if I was bringing a chicken I may start with this:
1 cup sugar
1 cup salt
2 litres water
1 quartered lemon
Fresh thyme
2 thumb size pieces of ginger
All spice
Pepper corns
Onion
Garlic
Scallions
Mix well if you can still see salt or sugar that can’t be diluted it means you need to add more water. Once mixed out, bring all to a rolling boil. Then turn off and let cool to room temperature. ( this is probably best done the day before so you can really let the flavours meld)
After it has cooled you can add some liquor if you want Hennessy, beer, wine whatever.
You can taste it if you want but it will be insipid and quite unpalatable but you will at least know what you’re working with. Once you are satisfied add your chicken into the brine.
Please note the smaller the prices the quicker it will absorb the solution. I usually do a whole bird so it’s a slower process so I usually brine over night.
Once brined, remove from solution, drain and pat dry.
Then add your dried herbs and spices (ABSOLUTELY NOTHING WITH SALT)
Rub in with a little oil and put your bird in the oven covered in foil on 350 for an 1 hour 10 mins or so depending on size. Then take the foil off then let it brown up for another 10/15 and your done.
You will know the bird is done when the juices run clear when you poke the thighs.
How long did you cook them for, ribs are a low and slow kinda thing. Also you wanna cover them, if you do them in the air fryer they will dry out and be too tough to eat. The air fryer isn’t for everything.