Depending your individual likes/dislikes...you may want to consider lower salt rubs if you are going to prep 1-2 days in advance. Salts tend to magnify a bit in the tastes of meats when left on longer, for my weird taste buds.
And - for convenience - if you can vacuum pack the meats, they will take up less room, and the vacuum picking seems tholepin the rub permeate the meat with flavor and aroma faster. so, a little less rub use when vacuum packing.
Have fun, take pics, and share with us please!