Ryan, Danny Gaulden's rib glaze is a simple one that's pretty sweet, so if you don't like ribs too sweet, go easy or ommit sugar in the rub and don't add to the foil. Don't worry about the mustard being too strong. It's a good one because you don't have to apply to the ribs until pulling off the cooker, which is especially nice if you're using rib racks as I often do so I can fit more meat on.
If you want more "saucy flavor" AND the shiny glaze, BLUES HOG is a good bottled sauce to glaze with....again, pretty sweet stuff, though. Lots of folks thin it out some, often mixed with BH TN RED or something else, but not too much or I'd think you might lose the shine. Honestly though, I've only tried it straight out of the bottle for ribs, so I wouldn't know for sure. Both BH and Danny's glaze will make for a pretty rack of ribs, IMHO.