Soak apple wood chips in water for about 15 minutes.

Light a charcoal grill.

In a mortar put all the ingredients for the rub: paprika, 1 tablespoon of brown sugar cinnamon, black and red peppers, thyme and salt, and pestle.

Season the ribs with the rub: a little on the bones part and abundantly for the top.

When the charcoal is on but no flames are visible, add a few wood chips and cover the grill.

Lay the ribs on the grill making sure they are on indirect fire.

Cover and cook for about an hour, until the meat thermometer marks 160˚F.

Meanwhile, in the same mortar put the mango chutney with the brown sugar and pestle until the sugar dissolves and a uniform sauce is formed.

When the ribs are ready, brush them with a little of the mango BBQ sauce on the bone side bottom and then abundantly on the meat side, cover the grill again and grill for 5 more minutes.

Remove from grill, cut and serve.