This leaves many barbecue fanatics and backyard pitmasters wondering how long they should let the flavor of their dry rubs sponge into their pork cuts. If you have found yourself in this position ...
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Refrigerate overnight (this is a must do step for perfect crisp crackling). Remove pork from the fridge 1 hour before cooking. Pat pork dry using paper towel. rub the pork meat and rind with oil.