That's what I always do and never thought the ribs were too smoky. But make sure you have thin blue smoke coming out Not white. Try it at three hours and if it's too much for you and yours then you'll know and will adjust for next time. Good luck and make sure you know what the temp of your smoker is at all times and adjust if needed. 225°F is what you want.
I was trying to find a pic for you to see but not having any luck. Just seen it the other day on here somewhere. Anyways, you want the smoke coming out of your smoker thin and blue-ish looking, not thick and white.
Whenever I do spare ribs or BB ribs I try to maintain the smoker temp between 225° and say 250° the highest the entire smoke. Don't need to worry about the IT of the ribs. You should look into getting a decent digital remote thermometer because the factory sensors on MES' are off on almost all of them.
