A dry rub is for flavor; it only seasons the surface, so it has a bolder flavor. Use it after a brine on thick and big cuts, or without a brine on medium to thin ones. Be careful it doesn’t oversalt the meat if you combine. Steak, ribs, and drumsticks are among many excellent rub candidates.
A cure is a brine’s big brother, intended to preserve the meat – usually by using more salt (2%-4% by weight compared to brine’s up to 2%). Not all cured meats get cooked, but if you want a bite of heaven, cure your own ham, bacon, or corned beef.
Recap: brine for juiciness and tenderness, marinade for flavor and tenderness, rub for flavor, cure for preservation.
Dry brine the meat by weight
You're a salt wizard now, so shoot for 2 to 3 grams of salt per pound of edible meat, and remember that bone weighs 160% of muscle. Dial it down for leaner cuts, and use less salt amounting to 0.75% of the meat’s weight. For fattier cuts, more salt is better, 1% by weight.