Removing salt and sugar from rub recipes

So I have noticed in almost every rub recipe I have ever read there is always salt and usually sugar. Good stuff.

However when using a brine, it has been my experience that there is plenty of salt residual even after a good rinse, and dry. So till now I have been using rub recipes and just deleting the salt. I also usually add molasses to my brine, so I have not been using sugar in my rub either.

So am I missing the boat on anything here? Usually brine my butts for PP in 1/2 gallon water, and 1.5 cups kosher salt I grind down in my spice grinder to be fine and dissolve fully. And about 3/4 jar molasses, (about 8oz)

As long as the meat doesn't taste bland then you probably have enough salt without adding more in a rub. You can always add more after pulling or in a finishing sauce, but you cant take it away if there's too much.