By definition a brine has salt. So you can't have a salt-less dry brine.
A more accurate term would be a dry rub. Yes, this is possible. I believe some barbecue geeks do this, particularly with pork. You would want to dry the meat very well after removing it from a wet brine so the dry rub adheres to the surface.
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A more accurate term would be a dry rub. Yes, this is possible. I believe some barbecue geeks do this, particularly with pork. You would want to dry the meat very well after removing it from a wet brine so the dry rub adheres to the surface.