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-   -   Rub Time..PLEASE HELP!! (https://www.discusscooking.com/forums/f36/rub-time-please-help-23336.html)

dantana7 06-09-2006 10:27 PM

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.

Andy M. 06-09-2006 10:28 PM

Welcome Aboard!

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

buckytom 06-09-2006 10:38 PM

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.

GB 06-10-2006 07:01 AM

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.

jennyema 06-10-2006 10:04 AM

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

Make sure you keep the chicken wrapped very tightly.

dantana7 06-10-2006 03:42 PM

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

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