COOK IT.
Fire up your Pit Boss pellet grill or smoker to 325°F.
Season ribs on both sides with Pork BBQ Rub, then lay on the upper rack of your grill. Smoke for 2 1/2 hours.
Meanwhile, prepare the sauce. Brush the bell pepper with oil, season with salt, then place directly on the grill grate.
Remove from the grill, and set aside to cool, then remove skin and seeds.
In a food processor, combine peppers, garlic, ketchup, brown sugar, scallions, tamari, honey, tomato paste, parsley, paprika, salt, and pepper.
Process for 3 minutes, scraping down sides once or twice. Transfer to a jar and set aside.
Lay out 4 large pieces of aluminum foil on a sheet tray. Remove ribs from the smoker, then lay each rack on 2 overlapping pieces of foil. Spoon sauce over each rack, then tightly close foil around the ribs.
Lower grill temperature to 275°F. Transfer ribs to a lower grill rack, then cook for another 1 to 1 1/2 hours, rotating racks half way through cooking.
Carefully open foil, place racks directly on grates, and cook for another 10 minutes.
Remove ribs from the grill, then rest for 15 minutes, before slicing. Serve warm.