Just invested in a Pit Boss Pellet Grill/Smoker and
this is a recipe from their instruction book, changed to fit our taste.

Ingredients:

•         1 slab    Pork Ribs, St. Louis Style, about 4 pounds
• about 20 g    Our Pork Grill Seasoning with Salt
•            1 lb    Onions, diced

For the BBQ Sauce:

•          1 cup    Apple Juice
•          3 Tbs    Vinegar
•          2 Tbs    Worcestershire Sauce
•        1½ tsp    Paprika
•        1½ tsp    Chili Powder
•          4 Tbs     Vegetable Oil

Directions:

Remove skin from the bone side of the ribs and rub with Pork Grill Seasoning to taste.
Prepare and preheat your pellet grill according to pellet grill instructions at the smoke setting.
Line a Stainless Steel Baking sheet with Aluminum foil and set a stainless steel wire cooling rack** on it.
Place ribs on the baking sheet/cooling rack assembly, set it into the grill and smoke for 4 hours.

In a Sauce Pan combine the Sauce ingredients plus ¼ of the onions, bring to a boil and simmer for about 5 minutes to let it thicken.

Prepare a double layer of heavy duty Aluminum Foil big enough to enclose the ribs into a pouch.
Place the onions in the center of the foil and place ribs on top of the bed of onions.
Pour about ¾ of the sauce over the ribs and seal the pouch by folding the foil.

Place back on pellet grill increasing the temperature to 350°F and “steam” the ribs for 1 hour.
Open pouch and baste the ribs on both sides with the remaining sauce.
Let the sauce caramelize, remove the ribs and serve.

** Setting the ribs on the baking sheet/cooling rack assembly will save on clean up!