I've been making the Cook's Illustrated recipe for Korean BBQ (which is really good, by the way).
I've got sliced and pounded beef shortrib meat marinating in a mixture of pureed pear, soy, rice wine vinegar, garlic, and sugar.
The recipes says to marinate 12 hours and up to 24 hours. I'm at hour 24, and now I can't grill until tomorrow (lunchtime).
QUESTION: Do you think the meat will be ruined going another 24 hours? (shortrib meat is pretty tough, anyway)
Or should I remove it from the marinade, wipe it clean, and just wrap it up until tomorrow?