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There is a flavor difference. the longer the rub is on the meat the more time for osmosis. The salt in your rub penetrates the meat and takes the rest of the flavors with it. So yes.
X 3...If you have the space, time and remember to do it, adding the rub a couple 2-3 days ahead just keeps the flavor building. I have tried, rubbing just before smoking and 1 or more days ahead and there is a much better flavor the longer it sits...JJ