Mix together all of the spices until evenly blended.

Rub the spice mixture on both sides of the ribs, and allow to sit, refrigerated, for 1 hour but up to 12.

Set up your charcoal grill for indirect cooking: Arrange the hot coals off to one side, or on both sides but not in the middle. Scatter the soaked wood chips onto the hot coals. (If using the Big Green Egg, insert the plate setter below the grate, legs up, and adjust the vents so the grill maintains a low heat, 275° to 300°.)

Place the ribs, meaty side up, on the cooler side of the grill, or right over the plate setter. Close the lid to capture the smoke, and smoke the ribs for about 2 hours, turning them once during the smoking process. You’ll also want to sprinkle some additional wood chips on the hot coals about half way through the smoking process.

If using the Big Green Egg, remove the plate setter and keep the lid open to stoke the fire. You may need to place a few more pieces of charcoal on the grill to get the fire going.

Once the fire is hot, place the ribs, meaty side down, over the hot side of the grill. Start brushing the ribs with Mango Barbecue Sauce.

Once the meaty side is golden brown and crisp, flip them over and brush with additional sauce.

Continue to cook the ribs, periodically brushing with bbq sauce, until the sauce is glazy, turning as necessary to avoid burning the sauce.

Serve with extra barbecue sauce on the side.