Gose is the only style that routinely uses elevated sodium and chloride content from added table salt. It is a unique soured beer that can meld that flavor within its sour profile. I've had a professional brewer with an award winning Gose provide me with the amount of salt they add to their beer and it ends up delivering on the order of 250 ppm sodium. That is pretty high.
More typical beers with more moderate pH are not going to meld that flavor very well. Keeping sodium below 100 ppm is typically going to be a good flavor benefit.
With this rub, there is no telling how much sodium or chloride you're adding. I'd go easy on the addition. You might want to test out how much salt added to your total batch would bump your concentrations using a program such as Bru'n Water.