So you just put kosher salt on them the day before? That somehow makes them more moist?
yup, I read about it on amazing ribs, to dry brine them. This is what the article says...
"Salt does several things to the food. First of all, it amps up the taste because salt is a flavor enhancer. But if you do it properly, it doesn't make the food taste salty.
But something else happens. Salt is made of sodium and chloride ions that carry electrical charges. These ions attack the proteins, causing them to unwind a bit, a process called denaturing. These altered proteins have a greater ability to retain water, so meat that has been treated with salt remains moister through the cooking process."