A strong possibility to your "salty" problem: Were your ribs tumbled?? Did it say on the package "treated with up to a 12% solution..blah blah blah"???? You find that more and more these days. I stay away from anything that is soaked or tumbled in a solution. Always check the package. If you end up with those kind of ribs, definitely cut the salt way back.[p]On another note, with most rubs you have to play with the amount of rub that is applied. Large cuts like butts and briskets can stand a pretty heavy dose, but ribs and thinner cuts you don't want to lay it on too heavy. Most rubs are formulated to provide good flavor with the "right" amount of saltiness. Maybe a lighter coat?? [p]Hope that helps. I hate hearing of meat getting tossed!
Better luck next time.