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Preheat oven to 325°. Combine crushed red pepper flakes, kosher salt, light brown sugar, paprika and black pepper in a small bowl.
Cut each rack of ribs in half. Place ribs on large rimmed sheet pan and season on both sides with the spice rub. Wrap each rack of ribs in aluminum foil and put back on the sheet pan.
Place ribs in the oven and roast until ribs are tender, about 2–2.5 hours for St. Louis; 2.5–3 hours for baby back. Remove from the oven and let cool a bit. Unwrap the ribs, keeping all the juices in the foil before pouring them into a measuring cup.
Add mustard, vinegar and light brown sugar to the bowl with the juices. Adjust with more vinegar or light brown sugar as needed.
Heat your grill to medium high. Baste the ribs on one side with sauce and place basted-side down on the grill. Baste the other side and let cook until charred, 5-10 minutes. Flip the ribs and baste again, continuing until charred to your liking.