Sometimes I'll put whatever I'm cooking on the grill for a short period of time with a small amount of charcoal and wood chips. Really just long enough to add the smoke flavor - the oven or pressure cooker does most of the work. Other times I let the grill do all the work.
You are so right—there is nothing that can beat the smoky grill effect. The reason I ask for a vote every time for rib cooking method—I really don’t like heating up the kitchen for hours during the hot summer months, and we have plenty of hot months in Florida. For that reason alone, I would vote for the grill. The smoky flavor is an added bonus.