Yes that will work.
There are a variety of single pans with slide on lids, double pans and others that are " Stove Top " or " Indoor Oven Smokers." They ALL assume you have a modern Ventilation Hood, 700CFM or more, vented outdoors. Cheapo Hoods just Recirculate smoke through a grease catching filter, back into the kitchen.
Those setups will put some smoke on your meat, BUT, your Oven, Kitchen, adjoining Room or Whole Apartment, may smell like the Kitchen caught Fire for a period of time. Disable your Smoke Detectors and if you live in an Apartment or Condo, inform the neighbors what you are up to.
You will get a similar and satisfactory result from Roasting your Ribs or Pork Butt and periodically Spritzing the meat with Liquid Smoke or purchasing Smoke Powder and adding it to your Rub or adding some Liquid Smoke, to taste, in your favorite Sauce and Glaze the ribs near the end of cook time. All work and No lingering Smoke smell, I do the latter, 2 to 3 Racks of Spare Ribs, all Winter, to get a Smoked Rib Fix..JJ