Rub the Spice Rub on all sides of the rib racks and place on a sheet pan. Cover with plastic wrap and refrigerate for 24 hours.
Preheat the grill to 275 to 300 degrees F for about 30 minutes.
Remove the ribs from the refrigerator and let them come to room temperature.
In a small bowl, add the mustard, vinegar and 1 cup water, and mix until well combined.
Place the ribs on the grill, bone-side down, and turn every 5 minutes, brushing with mustard mixture when you turn them. After 30 minutes stop brushing with the mustard mixture, then continue to turn them every 5 minutes until they're done, about 2 hours 30 minutes.
Serve the ribs with the Homemade BBQ Sauce.
In a medium bowl, combine the pepper, paprika, garlic salt, seasoned salt and sugar, and mix.
In a blender, add the habanero peppers and 1/4 cup of water. Blend until liquid.
In a stockpot set over medium heat, add the tomato sauce, 1 cup water, the brown sugar, hot sauce, lemon juice, molasses, dry mustard, onin powder, paprika, pepper, granulated sugar, vinegar and Worcestershire sauce. Add the pureed habaneros as desired for a spicier sauce. Bring the sauce to a simmer and cook at a simmer until it thickens, 1 to 2 hours.