The overnight, or days long, dry brining is really dependent on having the meat tightly wrapped in plastic wrap or my preference of vacuum packed. Unless the brine (juices & rub) have contact with the meat it will not be reabsorbed well.
If you just rub the meat, set it in a sheet pan and cover with plastic wrap, the only parts to have the flavor reabsorbed well are those at the bottom of the pan where the juices are. This would just essentially draw moisture out of the meat and leave half spent rub on the meat. Wrapping the meat tightly in plastic wrap increases this contact, and vacuum packing is as good as it will get.
When I buy enough qty of meat, I will add rub to the meat, vacuum pack then immediately freeze. The freezing stops the reaction. When I pull the meat from the freezer and let is thaw for 3-4 days, there is very little moisture in the bag and the flavor can be tasted throughout the meat.
If this isn't the science behind it, my taste buds are fooled, which is good enough for me.
Don