The salt in the rub draws out moisture from the meat and some of the flavours dissolve and diffuse back into the meat. Yes, some of the rub does come off on the Saran when it is removed but most of it by far remains firmly on the surface of the meat.
I have asked this question before and never received a answer. But doesn't all the rub come off with the saran wrap when you remove it causing you to have to reapply rub after removing the Saran wrap?
If that was the case then most herbal infused teas would be tasteless. Some elements of the flavours will be water soluble and others fat soluble.
But aren't most spices oil soluble and not water soluble?
I'm looking forward to hearing the results of that test!Thanks for all the input guys. I will experiment with the next batch of ribs I do. I will prep two separate racks of ribs identically, save for the wrap. One will be wrapped and I'll leave the other uncovered on an elevated wire rack. It will be interesting to see if there is any difference in the final result