Turkey and standing rib roast

[master blaster]

Good morning!
I am doing a standing rib roast and 8lb turkey breast today.
I’m just looking for some confirmation since I have never done turkey and pork at the same time. I have a Smoke Hollow pro series 44 propane smoker it has a ton of space in it.
My thoughts are turkey on bottom and pork on middle rack at about 230 to 250. I figured I would put the turkey on an hour before the pork and if it hit the internal before the rib roast I can foil,towel and cooler it till the other is finished. So I guess my question is going to be the same as a newbie which is: does any of this sound right to you? Haha!
Thank you for the advice!

 

[motocrash]

Your plan sounds very conventional and proper.Though science says the turkey doesn't have to be on the bottom because the surface temp of meats at that CC temp will kill bacteria in the drippings upon contact with other meats.However I personally would rather have my turkey taste like pork than vice versa.

 

[master blaster]

Your plan sounds very conventional and proper.Though science says the turkey doesn't have to be on the bottom because the surface temp of meats at that CC temp will kill bacteria in the drippings upon contact with other meats.However I personally would rather have my turkey taste like pork than vice versa.

Thank you for confirming for me,they are in the smoke as we speak. I do tend to second guess myself sometimes since it isn’t my own approval I’m looking for....lol
Thanks again and Merry Christmas!

 

[motocrash]

No prob,Merry Christmas to you and yours

Bill