oven baked ribs for tomorrow
okay, I have 4 racks of st louis ribs-- 10 pounds in all. I am planning on making a rub with cumin, paprika, chili powder and salt and pepper. and sugar. My question is-- should I put the rub on tonight and let it sit over night in the fridge?
tomorrow I will cook uncovered at 180 for 6 hours--- a method a friend swears by--