Hi BarbCanada;
Welcome to the forum.
It's a good thing you forgot that step. Starting the ribs in the smoker you will develop a better smoke flavor. Once the smoke is applied you can move the ribs to the oven - if needed, or leave them in the smoker to continue to smoke. I will often use a dual cooking method. What I mean by that is to start in the smoker, and then finish with another cooking method, such as an oven or grill. Especially for chicken with skin. I prefer to crisp the skin at the end of cooking using a grill, broiler or very hot oven. Also if you are running short of time, placing the food in the oven will speed up the cooking time.
