Originally Posted by Cook
In the Charleston area of SC, that's how ribs are generally done. I'm sure you will do a much better job than they do around here. Most of what I find are just baked ribs with no seasoning that are DRENCHED in mustard sauce for serving. They really have no technique around here.
If one were to use my latest batch of mustard sauce liberally, they'd be on the warm side for at least 30 minutes. It's got some extra kick via chile tepins. Not to be taken lightly in the heat dept.