baby back ribs--marinade versus rub

ovo

I am planning to cook some baby backs tomorrow but want to try something new. Usually I do a rub and then cook for 4 to 5 hours (no foil), with a glaze at the end. Always good. This time, for sake of variety, I want to do 6 racks--half of them with the rub and half with a vinegar-based marinade. I'm wondering if I should expect all the ribs to finish at about the same time or whether the marinade will speed up the cooking. Thanks for any help! Lewis