So I ask this question because I've been doing a little (ok a lot) of
reading on Salt and how it effects meat. Long story short, initially
draws the moisture out but if you let it sit long enough puts all the
moisture and flavor into the meat.
My question is, if you're doing a brisket, ribs, butt, steak, etc.
and you adhere to this principle. When would you put your rub/seasoning
on your meat?
Example: Curing bacon for a smoke on Saturday. Put the cure on
Thursday night, took until about Sunday for the meat to soak the
moisture back up.