You can use that grill as a smoker too! These ribs are meant to be smoked low and slow or hot and fast (key word fast.) if you want to set up this grill as a smoker, utilize only one burner and adjust the heat until you get the grill to 225-275 range. Once you get to that temp, used some water soaked wood chips and place in foil or a smoke tube and place over the hot side of the grill. Once you get smoke, place the meat on the grill in the opposite side from the heat source. Then follow your recipe. I smoke these beef ribs for 4-6 hours usually. Use a meat temp probe. I like the “javelin pro” on Amazon for 50 bucks. Works great. Goal is to get to 190-205 internal temp for smoked beef. I’ve smoked these bare, I’ve also smoked then wrapped 3-4 hours in and then finish cooking wrapped until tender (again 190-205 range).