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If you want to get scientific about it, the smoke flavor is imparted into the meat in the first hour or so of cooking. After that the outer layers of meat are cooked and seal the interior from further smoke penetration.
Thus, the meat will taste the same whether you finish in the smoker or in an oven. The outer crust gets a bit more of a char to it in the smoker, but other than that you are simply adding heat.
In the case of ribs, I foil mine for about 1 1/2 hours, enough time to steam them a bit and soften the meat, but not enough to make any difference in the smoke flavor, since that is imparted during the first 2 hours of cooking.
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Rick
1984 911 coupe
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