Hornian has the thing down to a science. The hardest part is trimming the ribs for the first time. The second hardest part is not looking at them while they cook, especially when they start smelling good.
Yes you can....get a smoker chip box. It's a little metal box. You put hickory, mesquite, and/or apllewood chips on and place it on the grate over a lit burner. You then place the ribs on the opposite side of the grill with no burner turned on.
If you like baby backs, season as you like, then sear them on super high heat. Wrap in 2 layers of foil with some olive oil sprinkled on and around. Cook off the heat for 2-3 hours, turning and rotating every 30 minutes. Baste while still on grill after removing foil. Enjoy.
Nap, I don't even bother to feed pig ribs to my dog. I will note that he does get lamb bones.
I am fairly anti swine. There are very few cuts that are worth eating, and I might be jaded by my own father's ribs. All that being said. I do not like pork ribs at all. I have never had one I liked. They turn my stomach to be honest. They have the greasy 'dirty' taste. And yes I like pork chops and bacon, so not all pork cuts have that.
I greatly prefer beef ribs, and I KNOW that I am in the minority... It is also a bit of a joke in that I said 'step up to cow' about a year ago, and I was making reference to the 'humour' of calling them 'cow' ribs.