Hello Bryan S.
Fish turned out pretty good. 3 weeks ago I used the same recipe and it turned out a little better.
I followed the salmon recipe right in the cooking topics section (see the tab above) of The Virtual Webber Bullet *almost* to the letter. So I guess it wasn't technically a rub since it was cured.
Here was my mistake: The fish I bought turned out to have been skinned. So I figued I'd cure it on both sides and get more taste...... In reality it made the fish a little too salty and I believe a little too dry.
The other issue I had with this cook was the competition ribs. Don't skewer and roll the racks as I did in the "action shot" if you're using this recipe.
Skewering and rolling them makes them come off the smoker in a rolled shape. This recipe uses a liquid stage. The rolled shape prevented them from laying flat in the liquid and they came out a little drier than normal.
So there you go. Enjoy the salmon. (It's even better the next day.)