Looking for a bit of advice here - I have a rub that is very tasty and I want to use it for pulled pork, however it has a decent amount of salt in it. The recipe used to make the rub calls for 4 tablespoons of salt for an 8-10 lb butt. If I apply the rub to the pork 24 hours in advance, will that have the same effect as dry brining?
P.S. I found out very difficult not to write "If I apply the rub to my butt...", however I wasn't sure how the moderators would react.
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That is how I had been doing it for many years, only to find out after just joining this forum that, according to Meathead, only the salt penetrates the meat, none of the spices. So, I'm guessing that the salt in you rub will penetrate and the rest will stay on the surface. It always turned out great for me. I definitely wouldn't dry brine with salt and then put your rub on. It might turn out too salty.
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