"How Long Can I Refrigerate Before Cooking?"
Well...........a long time......but personally, I would wash the rub off, pat dry well with paper towels, wrap tightly in saran / plastic wrap, perhaps also zip-lock at the coldest part of the fridge....usually against the back wall, highest shelf will be the spot.......
Foil might leave a taste if wrapped for that long, the chill will be good enough to keep it good if wrapped tight, getting the rub off will keep any salts from screwing with the moisture & beginning to 'cure' the piece.....which would happen if left on that long.......rub is cheap, unless you really like the taste of ham, 'cause it will taste 'hammy' from sitting that long with rub.......