Step 2- "Rinse and thoroughly dry the meat. Salt it. If you have the time salt it 12 to 24 hours in advance. Called*dry brining, this gives the salt a chance to start penetrating. The rub will not penetrate, but the salt will. Just before cooking, wet the surface with water to help the rub dissolve and adhere. Water dissolves the rub better than oil."
My question- is he putting the brine and rub on together, or is he saying to dry brine, rinse off with water and then apply rub? I thought you'd dry brine, rinse off the *brine and then apply the rub. I know there's 100's of ways to do this, but help me on THIS one specifically please!
Thanks, Aceman
My question- is he putting the brine and rub on together, or is he saying to dry brine, rinse off with water and then apply rub? I thought you'd dry brine, rinse off the *brine and then apply the rub. I know there's 100's of ways to do this, but help me on THIS one specifically please!
Thanks, Aceman