So I have some "enhanced" spare ribs that have a salt solution already injected. The label says there are 280 mg of sodium per serving. Should I use a completely salt free rub or is it OK to have some salt in my rub but less than usual?
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That's not too high. I would proceed with dry brining, perhaps a touch lighter than you might normally do, say 1/2-3/4 your normal. I will often recommend to folks that if it's 200mg or less, proceed as normal; 300ish, lighten it up a bit; 400 or higher, consider skipping extra salt. This of course is a YMMV thing, that shoe doesn't fit everyone but it's a good starting point I think.
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