Smoky spice rubs add smoke to anything without the... smoke
"Another way to achieve smokiness is by adding smoked paprika and smoked salt to a dry rub, applying the rub to your meat, and then searing the meat to lock in the juices and bring out the spices' flavor. We actually use this method at my restaurant. During the summer, we do St. Louis-style pork ribs but we don't actually have a smoker, so we make a dry rub out of smoked salt, smoked paprika, and a few other spices and rub the ribs down on both sides before letting them roast in a 180-200-degree oven for a few hours.
Once they're done, we brush them with a guava barbecue sauce, which also has smoked salt in it, before firing them in a high-powered oven to get some char. They come out so good I often dare people to tell me that they never saw a grill -- they have all the layers that you would get by using a pit." -- David Guas