Hearing people say that the 50/50 salt and pepper is too salty reminds me of when people on BBQ forums talk about Tony Chachere's Creole Seasoning the same way. Read the label. Nowhere does it say that Tony's is a rub. Its a seasoning. More accurately a seasoned salt. You have to use it for what it is. If you put on a heavy coat of Tony's on anything it will be both too salty and too spicy.
The S&P is the same.