Why did my BBQ ribs come out salty?

I started by brining 1 single slab in about a half gallon of water with a cup of salt and a cup of sugar (for 2 hours). I then heated it for about 2 hours like that and lightly sprinkled steak seasoning at that point. Finally I used a little BBQ sauce (1/4 cup maybe) cut with OJ and some cola. Most of that was on the other items and I used it VERY little on the ribs - only a single baste. Was my problem in the initial brine or should I have left out the dry spice or sauce?