Smoking without wood chips I am smoking baby back ribs using an electric vertical smoker.

Given that most food absorbs smoke for an hour or two before saturating, what will happen if I stop adding wood chips after about two hours? Will I get the same result as if I continued to add wood chips, given that the ribs are unlikely to absorb appreciable amounts of additional smoke? In other words, does the smoke serve a useful purpose once the meat is saturated with smoke flavor?

Note that I am not asking about changing the cooking method (e.g. transferring to an oven or grill) or temperature, nor am I asking about meat other than ribs. All I am curious about is if I stop adding wood chips after two hours in the smoker, but continuing to smoke for the full duration.

I have been smoking ribs (and other meat) for years, but I have always added smoke chips up until an hour before finishing. I am curious if I am literally burning money by wasting wood chips.

Related question: How much time do I need to achieve a smokey flavor in bbq? Please note that this question is different because I am specifically not switching cooking methods, nor am I asking when smoking is more effective.
The meat doesn't really "absorb" the smoke, as much as the smoke sticks to the meat, for the most part.

The real answer here is strictly what your preference is. While there are some preservative qualities that are delivered through smoking food, you should consider smoke a spice no different than salt, pepper, garlic powder, etc. Smoking food for two hours should be plenty for most people's palates. It is better to be a little light on the smoke than a little heavy (I know this from my own mistakes in the past).