They do this all the time on Diners, Drive-ins, and Dives.
Look up "dry rubs" (they don't call it a dry brine) on Google, find one that has less salt, don't rinse the meat - just use less salt - they never rinse.

Teresa

I always presalt pork. There is no need to rinse the meat after presalting, whether presalting pork, chicken, beef or lamb. There is no visual salt left on the surface.

~Ann

I wonder if pork would start to cure and taste hammy if a salt rub were applied too long before it was cooked?

I think that there is more to "curing" a ham than just salting it for a day or two. I've been using this method for years and the only thing that happens is you get wonderfully moist, tender and delicious pork.

~Ann

Thanks Ann! That's what I've been hoping to hear!

Steve

I've always brined and dry brined. There is a loose rule of thumb that a salt dry brine 2-4hrs is equivalent to 10-14 wet brine. Salt is a preservative but also draws out moisture as it starts that cure. It starts to dissolve with that moisture, creating a slurry, then returns into the meat.
It doesn't go far. Depending on how much salt and how much time. A dry brine creates a nice dry skin/film/crust? don't know what to call it, but the surface of the meat firms as it has lost that moisture. That is where the heat while cooking comes into the most contact. Basically a salt cured surface.
A dry rub that has some spice and salt will do a similar thing, depending also, on the amount of salt in the mix. And why i make my own if i dry rub overnight.
A wet brine for pork is just a mess. It gets wet and mealy looking. Probably salvaged with a dry pat p-towel and another dry salting for a hour? Don't know. Did it once. Still fine but a dry brine is better.

I did not understand brining/salting until i started salting my own fish. I do a 1hr, 6hr, 12hr and a 3-5 day 'pickle' depending on how i use it. Referring to elder neighbors for assistance.
Especially when it came to air cured salt fish.

A good read to understanding is in a few links i have in my files.

"Rules of thumb
For thick cuts like beef prime rib. 1 teaspoon of table salt per pound, refrigerate for 2 to 12 hours
For medium thick cuts like pork loin or turkey breast. 1/2 teaspoon of table salt per pound, refrigerate for 2 to 4 hours
For thinner cuts like steaks & chops. 1/3 teaspoon of table salt per pound, refrigerate for 1 to 3 hours
For Morton's Kosher Salt. Double the quantity.
You do not need to rinse off excess salt.

Here is a link that might be useful: dry brining