Malcom Reed

Standing Rib Roast Recipe

 If you’re looking for something special to serve at your next holiday gathering, this recipe is for you. It’s my version of a Standing Rib Roast, and you know I’m firing up the smoker to prepare it! In this recipe, Malcom uses: Killer Hogs AP Rub Killer Hogs Steak Rub Dexter Russell Basics 12" Slicer   INGREDIENTS 4 Bone Rib Roast ¼ cup Olive Oil 2 Tablespoons Killer Hogs AP Rub 2 Tablespoons Killer Hogs Steak Rub 1 Tablespoon Rosemary finely chopped 1 Tablespoon Sage finely chopped 1 Tablespoon Thyme finely chopped 6 cloves Garlic minced INSTRUCTIONS Prepare smoker for indirect cooking at 275⁰; add a couple chunks...

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Malcom Reed

Hickory Smoked Prime Rib Recipe

It’s a beautiful thing turning a whole ribeye roast into a delicious, smoked Prime Rib. This recipe is the best Christmas gift you can share with your friends and family; and it’s easily accomplished on your smoker. WHAT MALCOM USED IN THIS RECIPE Killer Hogs AP Rub Killer Hogs Hot Rub Killer Hogs Steak Rub INGREDIENTS 18lb Whole Ribeye Roast 2 Tablespoons Olive Oil 1/4 cup Killer Hogs AP Rub 1 Tablespoons Killer Hogs Hot Rub 1/2 Cup Killer Hogs Steak Rub 6 cloves Garlic minced 1 Tablespoon Rosemary chopped fine 1 Tablespoon Sage chopped fine 1 Tablespoon Thyme chopped fine INSTRUCTIONS Prepare smoker or grill for indirect...

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Malcom Reed

Spiral Sliced Ham Recipe

  Cooking that Christmas Ham is always my job, and you know I fire up the smoker for this task. A favorite of ours is a double smoked, spiral sliced ham covered in a Raspberry Chipotle glaze. The recipe is super simple and it’s guaranteed to be a huge hit at your Christmas gathering. WHAT MALCOM USED IN THIS RECIPE: Raised Rack “Chicken Rack” Blues Hog Raspberry Chipotle INGREDIENTS 8–10lb Spiral Sliced Ham 8oz Blues Hog Raspberry Chipotle 8oz Apple Jelly INSTRUCTIONS Preheat Drum Smoker or any indirect smoker or grill to 275 degrees. Add chunks of cherry wood to hot coals for smoke...

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Malcom Reed

Spatchcock Smoked Turkey Recipe

    If you’re planning on cooking a large turkey for the holidays – or if you are short on time – you might want to check out this this Spatchcock Smoked Turkey method. Spatchcocking or removing the backbone is great for larger birds. And it’s great if you have limited on shelf space in your smoker. In this recipe, Malcom uses: Dexter Russell Kitchen Shears Killer Hogs AP Rub Swine Life Mississippi Grind Butcher’s Bird Booster   INGREDIENTS 18–20lb Whole Turkey 2 cups Water ¼ cup Butcher’s Bird Booster 2 Tablespoons Killer Hogs AP Rub 2 Tablespoons Swine Life Mississippi Grind 1 Stick Butter 1 bundle Poultry Herbs (Rosemary,...

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