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My understanding is brining is done with the intention of salt (and possibly other things) being pulled into the item. Seasoning is just a sprinkling of things on the outside. I believe the idea with a dry brine is the salt (and other things) is left on for a period of time, initially the salt pulls water out but there comes a point where the meat will pull back in the salty (and possibly other flavours) back into the meat. This will give deeper flavour to the item, and helps it retain moisture during the cooking process.
There are options for a wet brine (a solution the item is immersed in) or a dry brine where the meat is rubbed with the brine ingredients.
Try searching for dry brine recipe and you may well find more interesting brine options than simply just salt.
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dancing james
I did google it and pretty much every one of the top ten searches said a dry brine was just putting salt on the meat. Nothing else.
My initial confusion was because I had literally never heard of dry brine before. Brine is salt water, so a dry brine just didn't sound logical to me and that dry brine is surely just salt?