Make sure that you follow the directions in terms of running it 30 minutes at 300 degrees, or something like that (says it in manual) to make sure paint/finish is fully cured. I think it's my normal, crank to as high as it will go and burn off any manufacturing grease/crud that messed up my finish. Didn't notice those instructions until later.
Can't remember if I posted in here (I know I did in the how do you like your meat thread), but I think these are three great resources. The first two put up one or two recipes a week. Most of the new things I try are from them. In general, if I'm doing something I haven't done before, I search youtube and focus on the videos with high view counts, but most basic and not so basic things these three will cover.
Hey Grill Hey: Website/app and youtube channel. Great for basic recipes/techniques (spatchcocked turkey, standing rib roast, 3-2-1 ribs, etc.)
https://www.youtube.com/c/Heygrillhey
All things BBQ. Some great, slightly more complex, unique takes on BBQ favorites. His pork ragu is great. He's also got a great pork butt burnt ends (poor man's burnt ends). Just a ton of great recipes.
allthingsbbq - YouTube (He's got great recipes, I've watched more than I've made).
How to BBQ right. Mostly traditional recipes, focusing on "competition style" approaches to ribs, butts, etc., but also plenty of unique recipes as well.
HowToBBQRight - YouTube
Personally, the last few times I've made ribs, I've done a 3-2-1 type, but just dry rub and apple cider vinegar.
Cover ribs in mustard (either yellow, but have also used some big ricks spicy mustard bought from All Things BBQ), then a couple layers of rubs (whatever you like). Cook at 225 for three hours or until the rub is mostly set. I use a pellet tube (or two) to get some extra smoke during this time.
Then, I lay them bone side down on aluminum foil, and put some apple cider vinegar in the bottom. Maybe 1/4 of a cup. Don't measure, just pull the sides of the aluminum foil up to make a boat of sorts, and pour in until there is 1/4" or so of liquid. wrap them tightly and put back on the smoker for two hours.
At the end of the two hours, I unwrap (beware of steam escaping), and put them back on the pellet grill for 30-45 minutes. Here, I've done it both ways, left them dry and either eaten them dry or with sauce on the side when serving, or when putting them on the drill for this last step, baste with some BBQ sauce or glaze, and then leave on until it sets up.
I've found I'm getting ribs that allow the bones to be pulled out cleanly, but the meat isn't mushy. It still has firmness when you bite into them.