Long story short, I am making ribs on Sunday as the main course for a Monday night dinner. As I do not have a grill, my process usually involves dry rub, foiled, oven 300 for 2.5. Then lacquer sauce on a higher heat. But the Monday night dinner location has a large gas grill, and was hoping to introduce some smoke into the ribs. But I don't wanna overcook and have ribs that fall apart. How can I use both to get the best of (my) both worlds. Thanks, gang!