I use a really nice rub from a BBQ place that has been in business here in Ft. Worth for more than 50 years. The name of the place in Angelo's. It used to be REALLY good -- the best really. Lately, not so much, and that for another story. What I was going to say was that their rub is killer, but several years ago, I made a batch of ribs with it and they were SALTY. I finally read the ribs package a little closer and noticed that they were packaged in saline. Furthermore I came to realize that ALL of the ribs sold in these vacuum packs are now packaged in saline so I then determined I could no longer use my favorite rub! I've since come up with a good recipe to use on ribs (which I still had to reduce the amount of salt it calls for!), but still lament that I cannot use my favorite rub on the 'regular' ribs. Fortunately, the 'chicken and pork' rub still works on chicken, and the beef rub still works very well on the beef! Too much salt is too much salt! It is what it is!