BBQ Pit Stop of Spanish Fork
EST. 2023
385-899-8586
701 S Main St, Spanish Fork, UT 84660
Welcome to Spanish Fork
Located inside Western Hills Meats in Spanish Fork, our newest BBQ Pit Stop location brings unbeatable convenience to southern Utah County. Whether you're planning a quick night of grilling or a weekend smoke session, this one-stop shop has everything you need for an unforgettable BBQ experience. From premium cuts of meat to top-quality grills, smokers, rubs, sauces, and accessories, we’ve got your backyard cookouts covered. Just like all our locations, the Spanish Fork BBQ Pit Stop is staffed with passionate outdoor cooking experts ready to offer advice, recommendations, and tips to help you get the most out of your gear. Stop by today and experience the ultimate BBQ destination right here in Spanish Fork!
Our Pitmaster Picks
Duck Fat
$9.99
NOW available in a convenient, easy-to-use spray can! Make POTATOES WITH PIZZAZZ and AWE-INSPIRING ASPARAGUS and CAPTIVATING CARROTS! Get the ULTIMATE SEAR on meats, poultry, fish and shellfish. Serve the CRISPIEST fried chicken. Get the flavor and crunch of fries without frying. Calamari, fish and chips, french fries and more are now delectable PERFECTLY ROASTED with Duck Fat Spray. Prepare the perfect confit. Be a baking star with this secret weapon that gives you golden, puffed and tender FLAKY PASTRIES…and MORE!
Zero fat, Zero Sodium
7 ounce can
Ingredients: Duck Fat, Natural Flavors
Made in the USA
Mystery Rub Box Monthly Subscription
$22.99
Want new rubs but not sure which ones to get? Sign up to receive a box with three new rubs every month shipped to your doorstep!
Finding new rubs can be very hard, so let us do the hard part for you. Sign up to receive three rubs a month that we think you will enjoy.
When you sign up, you will begin to get charged every month and will receive a package every month. Feel free to cancel anytime with no added fees.
Mystery Rub Box Monthly Subscription
$22.99
Want new rubs but not sure which ones to get? Sign up to receive a box with three new rubs every month shipped to your doorstep!
Finding new rubs can be very hard, so let us do the hard part for you. Sign up to receive three rubs a month that we think you will enjoy.
When you sign up, you will begin to get charged every month and will receive a package every month. Feel free to cancel anytime with no added fees.
Need a Recipe?
Smoke This
The Perfect Brisket
Trim excess fat from meat side of brisket
Season brisket with brisket rub and let rest for 1-2 hours
Light smoker and set temperature to 225 F
Place brisket on smoker fat side down
Cook until internal temperature reaches 160-165. Wrap with foil.
Add 1/3-1/2 cup beef broth or Kosmos Brisket Mop to foil when wrapping
Continue to cook until internal temperature reaches 200-205. Use a sharp thermometer to poke the flat. When the brisket is done there should very little resistance when you poke it into the flat.
Remove from smoker and let rest for at least 30 minutes preferably 1-2 hrs.
Slice 1/8" - 1/4" thick slices against the grain.
Eat!
The Best Pulled Pork
Season 2-4 hours before you smoke (I do mine over night).
Light the smoker and smoke at 225-250
Place on smoker fat cap DOWN.
Once internal temp of the pork is between 150-160 place in pan and add 1/3-1/2 cup of either Scott's BBQ Sauce, Dr Pepper, apple juice, or another vinegar based bbq sauce.
Wrap the top of the pan and continue cooking until internal temp is about 200 (198-202).
Remove from smoker and let rest in an empty cooler for at least 30 mins.
Pull apart and reseason. Add 1/2 of the juice collected in the pan while smoking. Toss like a salad.
Serve and enjoy.
The Ultimate Prime Rib
Trim your Prime Rib and remove any unwanted fat.
Use twine to hold your Prime Rib tight and season using your favorite beef/steak rub.
Place your Prime Rib on the smoker at 250° F and smoke until your internal temperature reaches 120° F.
Bump up your smoker to 500° F and let your Prime Rib cook until it reaches 130° F internal temperature.
Let your Prime Rib rest for 20-30 minutes and enjoy!
The Juiciest Spatchcock Turkey
Make sure your turkey is thaw out. Plan about one day per 4/LB thawing time inside your fridge.
Start by brining your turkey in a favorite brine. About one hour per pound in the brine & fridge. (We used Kosmo’s Turkey Brine)
Remove your turkey from the brine, pat dry the turkey.
Using a set of poultry shears, cut close to the spine of your turkey on both sides removing the spine completely.
Score along the center of your turkey’s breast bone using a sharp knife.
Turn your turkey over and push along the center of the breast, as if giving your turkey CPR.
Season thoroughly with your favorite turkey rub. We used a combination of Chicken Star & All Star.
Place on your smoker at 325° F and smoke until the Turkey Breast hit an internal Temperature of 160° F.
Remove from smoker and let rest 15-20 Minutes.
Enjoy!
Simple, Easy, & Delicious Ribs (The 90/90 Method)
Season with pork seasoning 1 hour before smoking
Set smoker to 275 degrees
Place ribs bone side down for 90 mins
Wrap in tinfoil and add butter, honey, and brown sugar to meat side
Place back on smoker wrapped bone side UP for an additional 90 mins.
Let rest 15 -30 mins in a cooler.
Slice between bones and enjoy.
About us
BBQ Pit Stop is your one stop shop for all of your BBQ needs. Whether you’re a BBQ champion or just wanting to step up your BBQ game, we’ve got the products and classes you’ll need to take your BBQ to the next level. We have everything from award winning sauces and rubs to accessories that will allow you to spend more time relaxing and less time checking your pit.
