My wife bought me a pellet smoker for Father's Day. Actually, I bought it at her request. I want to smoke some baby back ribs this weekend sometime. Never used a pellet smoker before any advice? I know you have to "season" the smoker first which makes sense. Anything else I should know?

I’m looking at one of those myself, following

Here is what I do. Ribs. 225 for 4.5 hours. If possible wrap in foil after 3 hours. After rub let sit for 30 minutes before starting smoker.

+1

I've gone to a no wrap rib, but you might want to start with a wrap method first. Regardless, you'll have to get to know your grill over a few cooks. For the no wrap, I spritz with a water, vinegar mix and spray with butter occasionally. Use a rub before the cook and pull the membrane. Low and slow. There's bunches of ways to do it. You'll find it out. Just takes a bit or trial and error. They all taste good. HEB Raspberry Chipotle is a pretty good sauce to hit it with toward the end.

bake the ribs at 350 in the oven for 1.5 hours.
light the smoker at about one hour, get it going.
take the ribs out of the oven.
rub 'em down with your favorite dry rub.
put them on the smoker for another 1.5 hours.

slap ya mama

this is a recipe from Rachlen's BarBQ U. cookbook, it wins competitions.

I have two racks on my pellet smoker right now. Easy peasy. Run whatever seasoning you like and put them on at 225 for 4 to 4.5 hours. I don’t even wrap mine anymore. Just spritz them now and then with some apple juice and brown sugar. Cooking on this thing is the easiest way I’ve ever done.

Congrats on the pellet grill! Loving my Pit Boss that I got for Fathers Day

I do my ribs 2 & 2, 2 hours bone down, 2 hours wrapped meat down at 230 degrees and serve. If someone wants sauce, then its unwrapped half an hour before they are ready.

I am a Pit Boss owner myself and the advice I would give you goes as follows

180 to 220 generally will be your " smoke settings"

If your pellet smoker does not produce the amount of smoke you seek then add some pellet smoker tubes inside your smoker and light them for additional smoke.

If you want to have a visual for where your hot spots are, buy a cheap loaf of bread and cover the grates at what ever temp you are running, you can tell by time and
browning of the bread where the most heat is.

never wrap ribs anymore either. 5-6 hours at 250 and lets eat

Congrats on your new smoker. Hope you have tons of fun and lots of great family times around wonderful meals! Looking forward to how it goes.

Keep it simple, thats always my plan and the reason I bought a pellet smoker over a wood one.

If you desire more smoke flavor out of your pellet smoker like me cook at 170 for a while prior to bumping the temps to 225 or 250. For a brisket I will smoke at 170 overnight prior to bumping temps up to get good smoke flavor and bark.
Usuallly do ribs a couple hours to start the same way

This. Slather with mustard followed by the rub of your choice. Spritz with a mix of apple juice and apple cider vinegar every hour.

I cut mine in half and cook them, Half rack is easier to handle. I dropped a whole rack once. sometimes I use a different rub on each half.