On Sat, 12 Jun 2004 06:19:39 -0400, "Ricky" >
wrote:

>"Dirty Harry" > wrote in message
>news:9owyc.732076$oR5.456766@pd7tw3no...
>> Most of what I've seen seems to suggest around 2 hours...can I leave
>it
>> on for 24 hrs? Pork ribs...
>> Thanks DH
>
>You can leave the rub on longer than 2 hours but you will not get any
>noticeable change in taste.
>

Would adding rub to the meat, sealing it with a foodsaver, and then
freezing it for a future cook (for a few weeks maybe) cause any
problems?

---------------------------------------------------------
Regards,

Henry D. --------->

Anti-Spam measure in place. To reply, remove "spamfree".