A hint to get more smoke.....

Buy a smoke tube from Lowes or Home Depot. You fill them with pellets and light the end with a propane torch. They will smoke for about 4 hours.

https://www.lowes.com/pd/Pit-Boss-Expandable-7-12-in-Stainless-Steel-Smoke-Tube/5014597225

Yes, season with peanut oil...

And whoever said bake them in the oven first.....Ignore. The pellet is an oven. I have a Reqteq Bull and do most everything on it now adays (except today, got 2 briskets on the traditional).

Most pellet smokers will give you good smoke under 225, head that advice. After the first couple hours, smoke is irrelevant, cook to temp.

YouTube is your friend. You can probably find videos using your exact smoker, cooking most things.

Got a rack of st Louis cut ribs going in the masterbuilt tomorrow.

The best cut of ribs. And leave the dang membrane alone.

My wife got me a pellet smoker last year for Father’s Day and I haven’t used my stick burner since. You need a smoke tube if you want a good smoke. With just one rack I do the following.
Leave the membrane on(personal choice) Rub the rack with spicy brown mustard. Apply your rub (I use Goldee’s or Hurtado’s rub). Place rack bone down on the smoker for 2 hours at 225. After two hours I pull the rack off and place in foil, here I pour about half a Yuengling Flight on the rack, sprinkle with brown sugar and honey. Wrap the rack up and back on the smoker with the bones up (the meaty part is laying in that beer now) for another two hours. After 2 hours I take the foil off and brush Head Country on the ribs and put them back on the smoker bones down for an hour or so until the internal meat temperature is 190. They are tender and flexible but not falling off the bone.

Finished product.

Those look good Bob.