The main difference between dry brining and wet brine is the way they add flavor and moisture to food. Dry brine involves rubbing the food with a mixture of salt and seasonings, without using liquid other than olive oil. It's great for concentrating flavors and forming a crispy flavorful crust. Wet brine requires submerging the food in a liquid solution of salt and other seasonings. It ensures flavor distribution and adds more moisture to the food. Neither is inherently better; it depends on your preference and the specific dish you're preparing. Use dry brine for intensified flavors and a crust, and wet brine for even moisture and flavor.