Thanks for the replies guys ...
All worth considering including the agave syrup (TexMex ...hmm) down the road barfly.
Well being the somewhat impulsive type I went ahead and mixed a couple of tablespoons of real deal maple syrup in with the mustard (half n' half) wet base and the results were ... not much in taste or effect. Did the usual baby backs and really couldn't taste any maple anything. Next time instead of the mustard stage I'll add it to the glaze and kick the amount up a notch. I'm shooting for a touch of a wintry woodsy comfort taste change up from the usual pick nick style of ribs.
It does seem like when using honey, the maple sugars tend to evolve and blend in to the background far more than I originally thought.
Keep Smoking!