I usually cross cut my fat caps and cook fat up too
I'll coat in mustard prior to rubbing - helps hold the spice/rub to the meat and doesn't affect taste - I have a couple family members that despises mustard LOL and cant tell
... and they know its there
I'll do that typically with butts and pork loins; ribs or pork bells not so much..
I haven't tried the killer hogs, but use "Cluck N Squeal" for a my base rub along with the classics (Salt/Pepper/Garlic P./etc)...
Ribs and butts will get a vinegar based baste/mop that I'll add some apple juice/cider and either an apple or cherry smoke.. (Not to mention a soak/brine several hours to a day prior)...
I won't sauce the butts; its AWESOME without but will have various sauces/mustards of choice for the final top off...
Ribs I'll do a 50/50 with a sauce and without, the meat, spice, smoke flavor carries thru and stands well on it own - but those that do its that last 15/20 minutes...
The shoulders/butts running indirect, and a sliced pork loin (done in the oil-less fryer) both w/ mustard
... Cant wait to fire up the kettle