Correct me if I'm wrong, curing vs rubs/brines

[Northern_Hunting_Mom]

I have read some wonderful tips, techniques and recipes already but one thing is confusing to me. IMO, there is a huge difference between a dry cure and a dry rub. I guess it would be the same for a wet cure vs. a brine.

I always thought a dry rub or a brine is meant to help keep the meat moist during smoking. It will also help somewhat in preventing bacteria from blooming during the low and slow cooking. This is a big difference from a cure, either wet or dry. A cure is meant to be on the meat for week(s) and is to greatly reduce the chance of bacteria growth, much more so than just a rub or brine.

I will adjust the verbiage in my brain, depending on the ingredients and length of time the meat sits before going into the smoker. I can't help it. I am easily confused. ::) I just might put on a dry rub and leave the ribs in the fridge for 2 weeks before smoking. :o

[Quarlow]

If I am shooting down the wrong barrel you will have to excuse me, I am on a codeine high right now cause of a toothache.
A rub is to add flavor to meat, a cure is to preserve meat while getting it to the right stage you are after. A brine is also to add flavor to meat but also to add moistness and it can add cure also. I am not the specialist on this so I am sure someone like Habs will give you a better answer soon.

[Northern_Hunting_Mom]

I hope you can feel better without drugs quick, toothaches really suck.

[Quarlow]

Thanks.

[Habanero Smoker]

Quarlow has provided a good explanation of the differences.  A cure generally will contain sodium nitrite and/or sodium nitrate, though you can safely cure with salt only, but that requires much more salt than you will have in most rubs. Depending on how much salt you have in your rub or brine, it could provide a small layer of extra protection, but you should not rely on that as a food safety practice.

To answer your question on cures would take a long time. You should read Curing. While there also click on the tabs "Curing Methods", "Making Brines", and "Nitrates".

If you have specific questions on brining and/or curing please ask and I or someone will try to provide an answer.