I have found a way to get the same flavors and tenderness with my gas grill and kitchen oven as with my smoker. I like to smoke the ribs on the gas grill with hickory smoke before I put them into the oven.

This just adds more flavor and that’s what it’s all about.
I normally use my smoker for about 6 hours at around 200 degrees. This means that I am tied to my smoker including prep time about 7 hours.

Take your ribs and apply a good dry rub. I normally do 3 or 4 racks of both beef and pork at a time. This makes everyone happy.

Get your gas grill hot and add a few handfuls of wet hickory chips. I just drop them through the grate of the grill.  
 

Place ribs on the grill at low heat, the chips will smoke and eventually burn and provide more heat. Adding chips for smoke as needed.

I spray the ribs with a mixture of Worcestershire sauce, liquid smoke and apple juice. This helps keep the moisture in and adds tons of flavor and the apple juice is a natural meat tenderizer.

Place onto cookie sheets and into the oven at 200-225 degrees for 3 hours.

Enjoy,