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Message: <blockquote data-quote="Hirschkopf" data-source="post: 4104068" data-attributes="member: 50724">I fired my smoker up for the first time since about May. My mix of meats was probably not optimal, but everything came out pretty good.  I opted for BBQ smoked meatloaf (venison) and added about 3X the quantity of fresh mozzarella cheese the recipe called for. Also did baby-back ribs and planned to do them with the 3-2-1 approach. For the meatloaf I was supposed to cook for 45 minutes at 250 and then turn the pellet grill up to 350. The 3-2-1 ribs were supposed to be 225 to 250. So, I again ignored the meatloaf recipe and left the pit at 250 until the probes told me their internal temperature was 160. I wrapped and sauced the ribs after 3 hours and turned the temp down to 225 after the meatloaf was done. As one can see in the photo, only the meatloaf had probes. I think ribs are too thin for a probe to work for them. The meatloaf is fantastic and I’m going to keep future loafs at 250 for the additional smoke flavor the extra time provided. I’ll also always use a grill mat for meatloaf - too good to lose any. When I pulled the foil wrapped ribs after two hours, they were too tender to pick up whole, probably because they were smaller than I’m used to (not from Costco). That tenderness would not have worked for a restaurant, but sure beats tough/chewy ribs at home. I was more than happy to be finished for the day, as it was already 11 PM. Going to be some good eating over the next few days.[ATTACH=full]405869[/ATTACH][ATTACH=full]405870[/ATTACH]</blockquote>

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