Brining without over salting

[SirPorkaLot]

I have tried to brine wet and dry a couple of times in the past but never really noticed that much of a difference so I haven't really found value in brining. Maybe I'm just not doing it right and I'm always looking to better my cooks.

A dumb question why can't you take a Rub like Plowboys that has a lot of salt and just dry brine with it, season the bird as you normally would, let it sit in the fridge over night and be done with it?

There is very good reason not to do so. When you dry brine you need to know exactly how much salt you are using. (See above comments on proper ratio). Using a commercial rub to brine with is a gamble because you don't know exactly how much salt you are using.
Like another commenter said..it could end up tasting like a salt lick.