If you have a smoker, heat it to about 225° F (107° C) along the cooking surface, and validate it with a standard cooking thermometer. It may be hotter in the core of the fire, but ensure that the surface is set as close to 225° as possible. To get your fire going, you may use charcoal and any sort of a variety of wood. Some people prefer different types of wood for different types of flavor, so find what works for you. Use a gas grill set on 225° F as your improvised smoker. First, set a pan of water 3/4 full underneath the grate on which you'll be cooking your ribs. This helps with cooking and helps keep the temperature down. Next, make a smoker pouch by wrapping wood chips in aluminum foil and then puncturing the foil several times with a knife to let the smoke escape. Place this at the bottom of the grill but not directly underneath the ribs.  Remember to soak your wood chips for at least 30 minutes prior to creating your smoker pouch. Wet chips will release their signature smoke better and longer than dried-out chips. Choose from any number of wood chips for smoking. Choose from among applewood, cedar, hickory, maple, mesquite, oak, pecan, and many more. It normally takes about 6 hours to fully smoke a rack of ribs, so if you want to just smoke them, leave them in there for about 6 hours, giving them a liquid spray (apple juice, beer, even water) about every hour. Otherwise, this is only the first step of the process. During these first 3 hours, what you're really trying to do is imbue your meat with some smoky flavor and get the cooking process started.
شغّل مدخنتك. ارتجل إذا لم تمتلك مدخنة. قم بتدخين الأضلاع على درجة حرارة 107 مئوية لمدة 3 ساعات.