Should Spice Rubs Be Added Before or After Dry-Brining

Question

Hi--I'm not sure if this has been answered before but I couldn't find the question. Ever since I read the late great Judy Rogers's book (cited by Chris K. in the last issue), I've been dry-brining chicken for a day and up to two. Also steak. Some people (Kenji) do it with salmon. But no one talks at length about the other spices. If, say, I want to dry-brine a pork tenderloin that has a spice or dry-herb mix in addition to salt (smoked paprika, cumin, etc.) should I just use the salt and then rub on the additional spices before cooking? Or can the whole rub be applied in advance at no loss to the flavors of those other spices? I know the meat will absorb the salt over time and change the proteins--will it also absorb the spices or kind of ignore them? ("You don't belong here!") I don't want the brightness of freshly ground spices (or dried herbs) to be lost. Thank you.

Elizabeth Mindreau · Accepted Answer

Hello David,
We would not recommend dry-brining beyond 24 hours, because the meat will begin to cure and become tough. We also would not recommend seasoning the meat with a spice rub at the same time as the dry-bine. The spices will not penetrate the meat as the salt does and could become dull and muted. It's best to add the spices after you remove the dry-brined meat from the refrigerator and let it sit for an hour before roasting.

Should Spice Rubs Be Added Before or After Dry-Brining

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