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How far in advance can you apply dry rub?

edited July 21 in General

I know salting your steaks 1-3 days in advance gives you a juicier, more flavorful end product, but is this also true for dry rubs? I am planning to make the Coriander-Orange Skirt Steak recipe and wondering if applying the spice mixture to the meat 1-3 days in advance will either enhance the flavor of or adversely affect the meat. Thank you!

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