First and foremost, there is nothing a grill can do to ribs that a roaster can't do better! By roaster is intended a very large pot, probably oblong to accommodate rack(s) of ribs, and a lid.

This said, it is completely true that a smoker¹ does something that the roaster and oven cannot.

Here are excellent tips ordered in the way to cooks ribs, whether baby back, Louisville, spare or other.

Experience

I have made recipes from both these sets of notes, even side-by-side. I lean toward the first one which I tried to make on a bed of finely sliced cabbage, sliced onions and apples.² I made the straight-into-the-oven recipe. Both worked, but I found the ends of the rack dried and inedible from the second recipe. I had to run the first recipe longer than the 2 hours suggested (my altitude or some other environmental factor?).

1. Remove the membrane from the back so the salt can penetrate.

2. Salt and rub the night before. Per rack:
   • 1 tbsp salt
   • 1 tbsp brown sugar
   • 1 tbsp pepper

3. Put a bed of sauerkraut² plus onion rings and sliced apples before putting ribs in to roast. The sauerkraut adds moisture for steaming, that steam is acidic so it tenderizes, drippings go back down making the bed sweet, rich and brown at the edges. It makes a side dish at the same time as the main dish.

4. Roast in the oven, bones down, at 275° in a roaster with a lid.
   • 2 hours for baby backs,
   • 2½ - 3 hours for spare ribs.

   Don't lift the lid. If you open the lid, add 15 minutes. If you do, forget the thermometer; picking up the rack with tongs in its middle, if it droops over, or twisting a rib end frees it, it's done. If not, go 30 more minutes.

   If you want "competition" ribs where the meat's not falling off the bone, subtract 30 minutes. However, your guests and children will not thank you. We're talking dinner here, not competitions.

5. Sauce at the end only. Return roaster lid off to oven at 400° for 15 - 20 minutes or under the broiler for 5 minutes. Don't go until black—only to black starting around the edge. For the sauce, use nothing more than:
   • ½ cup of ketchup
   • 2 tbsp brown sugar
   • splash of vinegar
   • a big spoonful of drippings from the roaster pan

6. Cut only after resting 10 minutes, between each bone. Cut bones-side up so you don't have to guess where to cut.

¹ See "Liquid smoke" below.

² or fine grated wet cabbage? This produces nothing of value. Maybe sauerkraut is better if you like it. I think I'll just forego putting anything in the roaster except a bit of broth to keep everything moist.

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Alternate: the oven

This procedure doesn't result in fall-off-the-bone ribs, which may be what's wanted.

1. Remove membrane.
2. Use oil as binder for rub spices, especially on bone side.
3. Rub (whatever you wish to use)—overnight or just before roasting.
4. Set oven to 350°.
5. Foil-line the baking sheet for easier cleaning.
6. Roast in oven for 1h40.
7. Check for tenderness and doneness by poking between bones. If no resistance felt, it's done, otherwise, add 20 minutes.
8. To sear, bump oven to 450° for 10 minutes.
9. Remove and sauce ribs, then return to oven 3-5 minutes.
10. Remove from oven, flip and cut portions (1 or more bones) from the bone side (because easier to see.

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Liquid smoke

Note that these ribs aren't smoked. Using a smoker (I have a very nice one) is not, however, a panacea. The pitfalls (no pun intended) are many: drying out, over-cooking, etc. Using a kitchen oven, for ribs at least, is far simpler and safer. Liquid smoke comes in bottles and it is legitimate smoke dissolved in a liquid excipient. It can be applied to the ribs. However, you should be very careful not to overdo it (so, very small amounts in another liquid you're already adding (broth, apple juice, etc.) early in cooking. Also, it makes your kitchen and house reek of it which you may find intrusive and unpleasant.

The point is that it's a) possible and b) legitimate.