Another frustrating day!!!! Picked up another package of the same ribs from Monday. I have decided that the ribs are CRAP!!!!! I smoked these for about 5 hours at 210-250 on the newly installed, verified-accurate temperature gauge. What I found is that the meat is filled with gristle. In the pic below, you can see almost 2 different sides of the meat. The side above the gristle line is full of fat and inedible. The side below is fine. Tastes great, juicy, etc. Obviously, I will NOT be buying that brand of ribs again! I also threw on some peppers that were ready to be picked, and a yellow potato that was left over from a pot roast. The potato was pretty dang good, and the peppers are in the dehydrator!!! I did have one issue with the smoker. During the smoke portion, the temp held right at 210-220. After the wood quit smoking, it ramped up to a little over 250. The only way I could get it back down was to leave the bottom door wide open. Any suggestion would be greatly appreciated!!!!!