Oh, believe me, it is. You get that wet wood smoke that penetrates into the meat, then you finish it with that crispy glaze, it is to die for. Gotta make sure you score the skin so it doesn't get rubbery and the smoke has the opportunity to work it's magic with the meat. Soak those wood chips for two hours (or three, if you use chunks), then drain them and let them sit 30 minutes before you toss them on the hot coals. I endow you with a small part of years of trial and error in the manly art of meat smoking. You ought to be an apprentice in the making of my ribs. That requires another two or three hours of low-temp steaming with beer before the rack sees a grill.
You're welcome.