And to be clear, the (non-flavor) reasons that you add the salts are for the enzymes to work at the correct pH as they convert the starch to sugar. So when you are adding the dark grains, you are indeed lowering the pH, but that doesn't matter any more for mash purposes since you're waiting till conversion is complete.
Therefore, proceed with your salt additions as though there were no dark grains at all (I suppose that adding the grains will lower the pH in the kettle relative to a recipe with no dark grains at all, but that isn't as important of a factor in the brewing process [I think it's not totally irrelevant but I can't recall the details.])
I am not drunk! I am by nature a loud, friendly, clumsy person!