I've got this amazing wet-brine recipe a few years ago for a bone-in pork chop. (It came from Bucks in DC)
I want to convert it to a DRY-brine recipe for home use. I can take all the aromatics and make it into a spice rub. However, it calls for 2C of orange juice added to a gallon of 6% saline, brined for 2 days. Under the principle of 6lbs of meat/gallon of brine (wikihow) that is 1.6% salt by weight.
I'm going to just marinate the chops in OJ today, followed by a sprinkle of 1.6% salt an hour before cooking, and the dry rub just before it goes on the grill.
But I'm open to any other ideas for duplicating the flavor/texture that OJ adds to the wet brine. Ideas?