8. Smoke the ribs for 2 hours. Set the ribs, bone side down, on the grill grates that are not directly above the heat or smoke. For smaller grills, a rib rack or an inverted roasting rack can help hold the ribs upright in a tight space. Cover and grill the ribs, checking the smoke and temperature every 30 minutes and moving the ribs if needed to avoid flare ups. Add more wood chips 1 cup at a time as needed to maintain a low, even smoke. The ribs are done smoking when the exterior is beginning to brown, some fat is rendering out, and the ribs are cooked (but not tender), about 2 hours. If you’re smoking with charcoal, you’ll need to light at least one more chimney of charcoal and add it to the grill about halfway through cooking. If you plan to finish cooking your ribs in the oven, preheat it to 250 F during the last 30 minutes of smoking.