Can I let dry rubbed pork sit for more than an overnight?

[LarryA]

Last night, I cranked up some dry rub on a coupla racks of ribs and a pork butt, intending to smoke them today.

Today, however, I've been a little under the weather.

Would it be bad if I let them sit in the fridge, on dry rub, for another night? That is, if they're on rub for a day and a half before I get them into the smoker, would that be a bad thing? Would the results be sub-par?

Thanks!

 

[Michael Werner]

More time for the tasty to get in. It'll be fine...maybe even better than you're used to. Too long and it'll start to get hammy.

 

[JRAiona]

Not something I would do or recommend as a normal practice but it should be just fine.

 

[ChuckO]

if they're on rub for a day and a half before I get them into the smoker, would that be a bad thing? Would the results be sub-par?

What's the primary ingredient? If it's a brown sugar based rub, you'll be OK, you will get some serious bark. If it's Cayenne based or heavy on the Cayenne, it could be a little intense.

 

[S.Six]

I can't think of any reason why it would be bad.

 

[David C]

The salt content is what I'd be more worried about. They should be fine. Grocery stores season meat all the time that doesn't sell right away.

 

[James N]

As long as the rub you used isn't loaded with salt they should be all right, If it was they'll come out real hammy.

 

[Todd Phillips]

As long as the rub you used isn't loaded with salt they should be all right, If it was they'll come out real hammy.

This! And make sure you have it wrapped super tight and flip it once a day. Not only will it be "hammy" it could get soggy.

 

[Bryn]

Why the flipping Todd? I remember reading something about flipping or was that tipping cows.

 

[John Lesperance]

The butt will be fine but like others have said the ribs will be very hammy tasting if your rub has a lot of salt. That is not necessarily a bad thing if you love the taste of ham. I have done it and everyone loved the "ham on a stick"