What is the primary purpose of salt in a dry spice rub?

The primary purpose of salt in a dry spice rub is to extract moisture and create a flavorful crust. When salt is applied to meat or vegetables, it draws out moisture through osmosis. This not only helps in enhancing the overall flavor but also contributes to the formation of a crust when the item is cooked. The crust that develops during cooking, especially when grilling or roasting, adds depth of flavor and an appealing texture to the dish. This process is crucial in creating a well-seasoned and aromatic exterior, which improves the overall sensory experience of the food.

While enhancing sweetness, providing color, or adding crunch might be characteristics associated with certain ingredients or cooking techniques, the fundamental role of salt in a dry rub specifically revolves around moisture extraction and crust formation, making it a vital component in the preparation and flavor profile of various dishes.