Too salty!!! Help???

Made ribs this weekend using the recipe from this site for Super Smokers Sweet and Smoky Dry Rub Ribs... That's the good news. The bad news is that they ended up really really salty even though I did scrape off any/all of the dry rub I could after they had done their thing in the fridge for 5-6 hours.

What did I do wrong? Anyone have suggestions on what I can do to cut the salt or are these ribs a lost cause?

Ack!