As others have said, putting just salt on before putting meat in the fridge overnight, or putting on salt and all of the spices shouldn't make much of a difference. Only the salt is water soluble, and so only the salt will migrate slightly into the meat. It won't make it very far in a short time, but it will soak in a bit. That's why brining or dry brining works. MSG and/or sugar, if used, will also migrate slightly into the meat because they are also water soluble.
Spices (pepper, garlic, paprika, etc. etc) are generally insoluble in water, so they'll just sit on the surface of the meat, whether applied shortly before cooking, or the night before. It doesn't matter.*
*Ok, there are a lot of flavor molecules in spices; a few may have just enough water solubility to slightly soak into the meat given enough time, but the effect would be fairly subtle.