For the brine, in a saucepan over medium-high heat, add salt, garlic and water. Stir and heat until salt is dissolved and garlic is tender and fragrant, about 15 minutes. Remove from heat and allow to cool.
Cut 1/2-inch slits on the back (concave) side of the ribs. Place ribs in a large plastic bag and pour in salt brine. Refrigerate at least 5 hours or overnight.
Preheat grill to 275ºF.
For the sauce, in a saucepot add vinegar, sugar, hot sauce, garlic, red pepper flakes, 2 teaspoons liquid smoke, Worcestershire sauce, a pinch of salt and a few grinds of pepper. Bring to a boil over medium heat, whisking to combine. Remove from heat and reserve 1 cup for dipping and refrigerate. Reserve the remaining mixture to use for basting as the ribs cook.