Can I use a heavy rub

[Ron Pratt]

I have no experience using a heavy rub, nor do I recall this question even coming up before, but personally I would not do it! the surface of the meat needs to be able to release the internal moisture and a “heavy rub” would impede that process. Additionally I would be afraid that the rub could have bacteria which could contaminate the meat. The longest I have ever rubbed meat has been overnight with strong flavoring results so an extended period of time shouldn’t be needed nor beneficial IMO. Ron