Combine all of the spices and herbs together in a small bowl and generously season the pork ribs on all sides with the rub. let sit at room temperature for 1 hour.
Next place the ribs on a smoker rack or directly on a grill and smoke for 3 hours, or until it reaches 200° internally. Alternately place the ribs in a casserole dish with 1 cup of chicken stock, cover and cook in the oven for 3 hours.
While they are cooking combine all of the sauce ingredients together in a pot and bring it to a boil. Remove from heat and keep warm.
Once the ribs are done cooking baste them in the sauce, making sure to reserve some of the sauce for later, and grill them on the grill at 400° to 450° until grill marks are formed and a light char is on the outside.
While the ribs are on the grill, remove the Texas toast from the freezer, unwrap and place directly on the grill and cook until lightly brown and toasted.
Remove everything from the grill and serve alongside additional mustard BBQ sauce.