Basic rubs can certainly be left on overnight, you just have to use care when you have spicy rubs, when left on too long, they can take over. If you want some amazing chicken or ribs, consider doing a brine. Once you brine, you'll never not
I dry brine poultry and meat. Just sprinkle with salt and let it sit for a few hours. Overnight is even better. It makes a world of difference to texture, juiciness, and flavor.
If your rub has salt in it, you can use that as your dry brine. Hence one of the reasons that people let their meat sit over night with the rub.
Apple BrineYou brine ribs? I never knew anybody to do that. Never thought about that before.