I will be making ribs (pork) for the Super Bowl and I've never let the rub mixture I use, sit on them for more than 24 hrs. I've been wondering what would happen if I left it on for 36-48hrs? I'd like to get an answer without ruining a rack of ribs. Just before I typed this I was watching Bobby Flay and he was making prime rib on the grill. He rubbed it and mentioned he didn't want the rub to stay on too long because he didn't want to overpower the flavor of the meat. This of course is understandable with prime rib. Any idea if it will be too much for the ribs?