Rub Time..PLEASE HELP!!
 

Will applying dry rub to chicken 2 days before BBQ time be too long/ overpowering to the meat?? I used thyme, black pepper, paprika, sage, bay leaf. PLease let me know if doing so will be OK.

Welcome Aboard!

The chicken should be OK. A dry rub doesn't present the same problems that a liquid marinade would encounter.

welcome dantana.

i agree with andy. (wait a minute, 6-6-06 was a few days ago. the end of the world is running a little late)

kidding... :smile:

you used pretty mellow herbs/spices, so more time in the rub might even be better.

I agree with Andy and Bucky. Meats generally benefit from sitting in the fridge with a rub for a while. Two days is not too long.

2 days is not too long but 1 day is enough for chicken.

Make sure you keep the chicken wrapped very tightly.

thanks
 

OK, thanks guys, I feel a bit better now.