Kevin, I've enjoyed this sauce quite a bit,on both ribs and chicken. Really like the light flavor. However, this is a kinda-Carolina sauce. How about a really-Carolina mustard sauce, something a little more stout/thick. Thinking more for pulled pork than this sauce, which worked great for some ribs that had a strong dry rub and didn't need a ton of sauce.
As a note, your advice in another thread of mine regarding ribs helped tremendously. Made bad ribs, posted issues, you and others responded, tried again and got lots of compliments.
Thanks, Bryan