To be honest and I know the Meat Gods might shun me for this one - but here, and in this particular recipe, you don't. That's not to say you can't because if time allows, marinating is always welcome. But you seriously don't have to. They're packed and loaded with tons of flavour either way since we season them twice - once before cooking and once again before broiling. If you do have the time or simply want to marinate your pork ribs in the dry rub before cooking, anywhere from 1 hour to overnight will add some extra flavour.