Rub Question

Is there any ingredient that you know of to "cut" the strength of a rub. I've been using mild paprika but may have reached a stopping point with it but would still like to weaken the rub just a little more. Any idea what would work without changing the flavor profile?

And if you're curious, I'm trying to idiot proof a rub. I won't always be the person applying it to the meat, so I want to weaken it to increase margin for error so more delicate cuts like loin and ribs don't get over seasoned by someone that doesn't know the difference between a light dusting and packing it on.