I've read numerous articles that mention adding salt to steaks a good day before grilling them. This allows the salt to pull some moisture out of the meat, mix with it, then get pulled back into the meat to impart a deeper flavor. I was wondering if the same applies to baby back ribs. Normally I just season them while I'm getting the smoker warmed up. Assuming I'm using a rub with salt in it would there be any benefit to rubbing them a day before I plan on smoking them, or is this more of just a beef thing?