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Prep- how long is too long?

post #1 of 3
Thread Starter 
How many days in advance can you dry rub chicken or pork safely?
post #2 of 3

I wouldn't go any longer that 24 hours. It will also depend on what is in the rub. Salt and sugar pull moisture out of the meat.

Happy smoken.

David

post #3 of 3
Thread Starter 
Thanks
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