so letting a large cut of pork rest in a dry rub overnight is a common practice. If there is time to let a cut rest overnight, Memphis-style dry-rubbed ribs are an explosion of sweet and smoky ...

Instead, the absolute minimum is two hours for cuts like pork chops, tenderloin, and ribs, while tougher pork parts, like butt and picnic shoulder, warrant an overnight marination time.

Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight. Roast the ribs at 160C/325F ...