the thought going through my mind was the following.
when you inject meat with fluid, no matter what….you also blow it up a bit because you fill the cells with fluids.
does that change the texture? hell yeah.
imagine a cell being a balloon being blown up an then deflated. it never returns to its original shape.
for RUBS, all the above does not count, since rubs are used on the surface, not injected.
(in countries, supermarkets sell meat that has been injected with fluid : water.
adds weight so you pay more for less weight of meat.
when trying to prepare such meat it loses a lot of water.
harder to get it nicely browned. shrinks a lot.)
why does it take longer for ribs to get done when they are injected?
because the fluid needs to evaporate first.
ever tried to sear or grill a wet piece of meat? takes longer than when you dry the surfaces first before putting it on the heat.
browns much easier then.
a better way instead of injecting is vacuum packing the meats with marinade before prep.
marinates faster,more flavor, in a fraction of the time, without changing the texture.