Hey guys, doing a rub from Aaron Franklin, mostly salt and pepper, with a little onion and garlic powder. Plan is to start my fire around 4AM, with the intentions of eating around 6PM. Whenever its to temp, ill throw in a cooler till i'm ready to serve. Would you rub it the night before, or right before its going on the WSM? Would the rub since it will be alot of salt do anything negatively to the meat?