Prep- how long is too long?

Discussion in 'For New Members' started by chive5611, Nov 19, 2014.

  1. How many days in advance can you dry rub chicken or pork safely?
     
  2. 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
     
  3. Thanks
     

Share This Page