Mustard based sauces are definitively South Carolina. This one will definitely satisfy your needs. This is for the big fatty ribs, not the baby backs. Do not trim the fat from the ribs. This method renders out fat and keeps ribs moist. If you do not have a smoker available, this can also be done in the oven.
Preheat an outdoor grill or smoker to 225 to 250 degrees F (110 to 120 degrees C).
In a Mortar crush the seasoning mix
In a small bowl add 2 or 3 tablespoons of grapeseed oil ( or olive oil avocado oil ) add 1 or 2 tbsps. of the seasoning mix make sure you crush it before you add it to the oil Then stir and mix well and let set for about 10 minutes Then Rub the mixture onto your protein and salt to taste let rest for 30 to 45 minutes
Rub ribs liberally with barbeque seasoning, then place them in the smoker or grill, and cover. Cook for 4 hours, or until very tender. The meat will easily separate from the bone. Baste ribs with mustard sauce liberally during the final 30 minutes. Heat remaining sauce to a boil, and serve on the side.