I found myself cutting the salt volume in most of the rubs I've mixed, especially Dr. BBQ's Big-Time Rub.
Someone, maybe caseydog?, mentioned leaving the salt out altogether. When you're ready, salt the meat like you normally would, let it draw some moisture out, then hit it with the salt-free rub.
I'll be doing that this weekend.
Weber Performer * Cajun Bandit * 18.5 WSM * WSM Mini
Donated the Weber OTG and modded Brinkmann Gourmet