This would appear to be a moot point to me, except that folks from Canada or Ohio have never heard of nor tasted decent smoked pork ribs.
I'm from Florida, so green Blackjack oak was what my Dad insisted on using for smoke.
Anyhow the bagged hickory chips are close enough to oak.... Sprinkle your ribs with garlic salt & black pepper.
Be sure to soak your wood chips for 1 hour or so in water & toss them on the coals.
Indirect heat with loads of smoke at about a constant 220F degrees on these puppies the whole time.
Put them on fat-side up in the beginning.
45 minutes & then flip them over & give them yet another 45 minutes.
Have done these & have Canadians ask me WTF I used for seasoning as they lick their chops............Garlic salt & black pepper & hickory smoke.......That's it.
My Buddy from Ohio did these up for his aging Dad.........Fucking idiot Yankees had never had anything like this before.
It's a simple recipe that does not require boiling (Heaven Forbid!!) your ribs.
Jay