BBQ Pit Stop of St. George
EST. 2020
435-429-7174
180 N 300 E, St. George, UT 84770
DAYS
HRS
MINS
SEC
Try our monthly pit-master pick:
Senor Smokes Salsa
10% OFF at your nearest BBQ Pit Stop
*In Store Only
Welcome to St. George
The BBQ Pit Stop in St. George, Utah, is a one-stop shop for barbecue enthusiasts, offering a wide range of products and services to elevate any grilling experience. The store features an impressive selection BBQ rubs, sauces, along with high-quality smokers and grills from top brands like Traeger, Yoder, and Camp Chef and Recteq. They also stock premium meats, including brisket, ribs, and Wagyu beef, as well as essential tools and accessories like wood pellets and professional-grade knives.
Whether you're looking to upgrade your equipment or try new flavors, the shop provides everything you need for top-tier outdoor cooking.
Customers consistently praise the store's friendly, knowledgeable staff and clean, well-organized layout. Many appreciate the ability to sample seasonings before purchasing and benefit from in-store classes taught by BBQ experts.
Located at 180 N 300 E in St. George, the BBQ Pit Stop is open Monday through Saturday, with hours tailored for convenience. Whether you're a seasoned pitmaster or just getting started, this store offers both the gear and guidance to make your barbecue truly exceptional.
Meet Our Team
Matt Lyons
Matt Lyons is a seasoned professional with extensive experience in the medical industry, demonstrating a strong commitment to healthcare and patient well-being throughout most of his career. In addition to his expertise in the medical field, he has successfully owned and operated several small businesses, showcasing his entrepreneurial spirit and versatile skill set.
Beyond his professional pursuits, Matt shares a passion for outdoor cooking and barbecue, often indulging in smoked meats whenever possible. He is married to a barbecue connoisseur, and together they enjoy experimenting with different rubs and sauces. His favorites include Jolley Roger by Loot n Booty and Hey Grill Hey, his favorite sauce is easy, Blues Hog.
With a blend of medical expertise, business acumen, and a love for barbecue, Matt brings a unique perspective and dedication to everything he does. Let’s smoke!
Matt's Pit-Master Picks
Loot N Booty - Jolly Roger Black
$12.99
Hey Grill Hey Sweet Rub
$12.99
Blues Hog Champions Blend SQUEEZE 24oz
$10.99
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.
