Planning to do some Spatchcock again this weekend. I want to let it sit in the fridge for a while...
Do I go ahead and rub with oil and add the dry rub before I put it in the fridge or wait to do that until right before I put it on the grill?
If I put it in tonight (Thursday) and cook it Saturday afternoon, is that too long to sit in fridge?
Covered or not while in fridge?
Men of integrity expect to be believed, but when they aren't, they allow time to prove them right.