DISASTROPHE BEEF RIBS

Traeger smoker and recipe epic failure.
Dry brine it they said. Then remove the salt they said. Then use a nice rub they said. Smoke it at 275 for 4-5 hours while spritzing apple juice on it every 30 minutes. Remove when meat reaches 180° they said. Then wrap in foil with broth and cook until 205 degrees they said.
This is how it looked after 3 hours with the temperature of the meat 160~180.
It looked like there might be bits of salvageable meat for chili or something but it is so salty it burns the tongue.
I was going to bring this to add to traditional turkey Thanksgiving dinner.

Oh well, back to pork ribs or lamb at smoker temperature of 225. That always turns out great.

EDIT: After ruining another expensive meal it has come to my attention that Bull City Barbeque Company rub and their grilling sauce is apparently made of an obscenely high percentage of cheap salt with some added herbs and spices. If I ever need to pickle a filleted walrus in an oaken barrel in preparation for sailing trip around the Cape of Good Hope, 6 ounces of "rub"+ a queeze of "grillin' sauce"+20 gallons bilge water will brine it well. So well that if my ship becomes ice locked until the poles melt, my grandchildren willl be well provisioned with salt-walrus and hard-tack sandwiches on the journey home.