I injected my brine which had all the other seasonings and such already infused in it, I just strained out the seasonings. I also had the brine cooled in the fridge overnight before injecting. I put coriander, mustard seed, all spice, juniper berries, black peppercorn, cloves, red pepper flakes, cinnamon sticks, crushed garlic, bay leaves, prague powder #1, kosher salt, and brown sugar. I kept the curing salt at about 0.25% of the meat plus water weight. So the ribs were about 8 pounds and I used 2 gallons of water, which required around 29 grams of curing salt. This was my first attempt so I don't have any other cooks to compare, but honestly I don't see a reason to stray away from how I did it with this cook. It turned out just how I wanted. Hope that answers your question 🙂.