In a small bowl, whisk together the honey, adobo sauce, horseradish, Worcestershire sauce and smoked paprika. Set aside.

In a large mixing bowl add the ground beef and sausage and mix well with your hands. Mix in the onion, peppers and garlic. Mix in the Red River Ranch Original.

Add the egg, cream and Ritz crackers. Set aside.

Cover an 11 x14 baking pan with plastic wrap or parchment/waxed paper. Evenly spread the beef mixture on top.

Brush a light coat of the sauce mixture on the meat and then roll up tightly, pulling the paper away as you roll and discard. Place the roll in the refrigerator for 20 minutes. Reserve the remaining sauce.

Remove the meat from the fridge and place on a wire rack. Set the rack on a large cast iron skillet or pan and place on the smoker on the indirect side of the heat.

Shut the lid and add a few chunks of mesquite, oak or cherry wood to the coals.

After 30 minutes, baste the meatloaf with the sauce. Baste every 30 minutes for about 2 hours or until the internal temperature is 160 to 165 degrees F.

About 45 minutes before the meatloaf is done, add the poblanos to the grill and leave until blistered. Place in a plastic sack with a little water for a few minutes. The steam will help release the skin. Remove the skin and seeds and cut into thin strips. Lay the strips over the meatloaf and let finish cooking 15 to 20 minutes.

Remove the loaf from the smoker and pour over any remaining sauce. Cover with tinfoil and let rest about 10 minutes to allow the internal temperature to climb slightly. Slice and serve warm.