Set your pellet grill to 225 F. My pellet grill has a "swing" mode that allows for more smoke output. This is usually the non-PID mode on your pellet smoker.
Place the meat in the center of the grates and allow to smoke for 2 1/2 hours. After 2 1/2 hours there should be visible pull-back from the bone and a mahogany color.
After 2-3 hours, wrap the ribs in butcher paper for another hour.
Check both the internal temperature and the probe tenderness. Typically at 195 - 205 F the meat collagens will be broken down and the fat will be rendered. However, a probe is necessary in order to check tenderness. At 202 F these beef back ribs were probe tender.
Allow the beef ribs to rest inside the butcher paper for another 30 minutes.
After resting, slice and serve on the bone.