Rub for Ribs, overnight?

[David Willis]

I've done about 10 slabs total on my WSM, so I'm no expert, so I wondering, I see a lot or recipes that rub the meat a few hours before the cook...any problems with letting it sit overnight. I've done shoulders and brisket like that, but have seen recipes that call for it.

Any reason why I shouldn't let the rub penetrate overnight on spares?

 

[Doug D]

If the rub contains a significant amount of salt, leaving it on overnight will likely make the end product taste "hammy".