Seasoning ribs

Dawgtired

Having ribs, abts and wings for the Super Bowl tomorrow. In the past I have always seasoned my ribs 15-20 minutes before putting them on the egg. My wife informs me that Emeril says you need to do this at least 24 hrs. before the cook. I thought this would pull too much moisture out of the ribs. What do ya'll think?
As always any help or comments are greatly appreciated.

Wino

Dawgtired,
I like to rub mine the day before. Wrap them in plastic wrap and finally in foil. I use the foil because you can get a good tight wrap to make sure the rub stays in contact with the ribs. Yes it does suck moisture out of them, but that turns into a nice paste on the ribs. Always had rave reviews doing it this way. In fact I have 4 racks in the fridge right now for the big game. Go Pats!!
Wino

RRP

Dawgtired,
I too do the 24 hr thing. I believe the drying out concern you have deals with the amount of salt in the rub. Obvoiusly if it is a rub you make - then you know the amount of salt. OTOH if it is a purchased product then one trial will be a good learning experience.
Keep in mind this advice is coming from a guy who thinks a turkey in a John Ash brine for 4 days is superb, so I obviously like moist food!