Originally Posted by Pyrotech
What impact does the salt and lesser extent the sugar in the rub have on drying the meat? Does it negate the patdown of the meat to dry the surface? or does it further help by pulling the moisture to the surface where it can then evaporate?
The salt does cause the meat to "sweat" a little but it's not a problem and is a good thing. Drying the meat overnight causes it to begin to form a pellicle on the surface which acts as a sort of protective barrier and foundation for the bark.
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