Back Roads Ribs

2 Slabs of Ribs. Baby Backs or Spare Ribs
BBQ rubs of your choice. (you can add 2 different rubs together)
2 Table Spoon of Kosher Salt (optional)
Back Roads BBQ sauce
1. Remove membrane on bone side. Start on corner with a paper towel to help get grip on
membrane and pull.
2. Trim any excess fat on the Ribs.
3. Light layer Kosher Salt on top Ribs. (optional)
4. Season with BBQ rub bone side first then meat side up. Let rest for min 15 minutes.
5. Start you grill or smoker for indirect cooking at 275. Add cherry or hickory chunks.
6. When smoke has change to blue and smell pleasant
7. Add the ribs meat side up or just hang them in a drum smoker.
8. Check the ribs after 2hrs for color or temp between 165-170
9.  Lay out two sheets of heavy-duty foil for each slab.
10. Drizzle honey and rub on foil length of the Ribs.
11. Meat side down on the foil
12. Wrap tight in foil. (be careful around the bones they will pop out foil.)
13. After 1hr of cooking turn Ribs meat side up an check for doneness. Temp should be
around 200. It should feel like butter with a tooth pick or your thermometer.
14. Remove the Ribs. Make a foil boat. (Foil around Ribs to hold any drippings)
15. Apply Back Roads sauce on the ribs. Place back on cooker for 10-15mins.
16. Let Ribs rest 10-15 minutes.
17. Cut Ribs and enjoy.

Step 3 Shepherd’s Pie

2lbs lean ground beef (or turkey)

Two 14.5oz cans corn

One 14.5oz can cream style corn

Approximately 7 cups mashed potatoes (yes, you can cheat and buy them already mashed. We won’t tell!)

1/3 cup Step 3 Sweet Thrill BBQ sauce

1/3 cup Step 3 Camp Fire BBQ sauce

Salt and pepper to taste

1 cup shredded cheddar cheese (optional)

Preheat oven to 375

In a large skillet, cook ground beef thoroughly, breaking up any lumps. Drain and return to pan. Add salt and pepper, Sweet Thrill, and Camp Fire sauces. Mix well.

Transfer to a deep casserole dish, pressing meat into bottom of pan evenly. Add corn and cream style corn, spreading layer out evenly. Top with mashed potatoes, sprinkle with cheddar, then cover and cook 40 minutes. Remove cover and cook 10 minutes more. Dish is done cooking when it’s bubbly around the edges. Remove from oven and let rest ten minutes before serving.

Makes 10 generous servings


Deviled Eggs

Deviled Eggs

Wealthy Romans enjoyed the deviled egg back in the day, but really missed out on the added flavor of Step 3 Back Roads BBQ Sauce!

Items we will need:

  1. Step 3 Back Roads BBQ Sauce
  2. Hard-Boiled Eggs
  3. Salt
  4. Pepper
  5. Paprika
  6. Ground Raw Sausage (Mild or Spicy)

Cut your hard-boiled eggs lengthwise and take out the yolk (put it in a bowl).  Mash up the yolks, add 3 tablespoons of Back Roads BBQ Sauce and mix.  If you need a bit more sauce, don’t be afraid to add it!  Give it a taste and add salt/pepper to taste.

Gently spoon it back into the egg white, lightly dust with paprika for some color…serve to patrons.

Pit Master Hints:

  1. Add some minced bacon to the egg yolk mixture. Why you ask…Why not I say!
  2. How about adding some Wasabi or Frank’s Redhot to spice it up.
  3. How about mixing in some smoked salmon, it goes great with the Back Roads sauce


The Pitmaster


Pulled Pork – Boston Butt – Pork Butt

Pulled Pork – Boston Butt – Pork Butt

No matter what the weather is in your part of North America, nothing says BBQ like Pulled Pork…well, maybe ribs!  Here we guide you through the process to make the best pulled pork in your neighborhood.  Step 3 Sauces will elevate your game to a whole new level.  Be prepared to have the neighbors knocking when ever the smoker is rolling.

Some folks prepare their Boston Butt in the oven, some in a crock-pot, but we are suckers for the only true method, the smoker!  Let’s light the fires with our Stump Chunks and cook some Q.

Items we will need:

  1. Bone-In or Boneless Boston Butt, sized to your pleasure! We usually run with the big dogs and go around 10-12lbs.
  2. Your favorite pork rub, there are ton out there so don’t be afraid to try something new!
  3. Apple Juice and meat injector (optional)
  4. Aluminum pan, aluminum foil, thermometer, insulated gloves
  5. Plenty of Step 3 sauce (Camp Fire and/or Back Roads)

Let’s prep the Boston Butt, trimming off any excess fat, not to much, remember, fat is flavor, and most will render out.

Place the now trimmed Butt into an aluminum pan, then use our injector to introduce the apple juice into the Butt.  Move the needle around, and inject evenly, using a cup or 2 of injection.  Don’t worry, you can’t over inject these puppies, but you can create Ol’ Faithful if you don’t watch your injection holes!

Once you get your smoker up to the desired temp (we cook at 225-250), place the Butt on the smoker and discard the pan.  We don’t want the raw pork juice lying around.  Depending on size, the next portion can take anywhere from 4-10 hours.  We suggest taking the internal temperature every couple hours.

When you get to around 165 degrees, it is time to nestle the tasty looking piece of pork in a cocoon of Step 3 sauce and aluminum foil!

On a stable surface move the Butt to our extra-long piece of foil.  Make sure you can get full wrap on the Butt, we are about to ‘steam’ this bad boy.  Just before wrapping, coat the entire Butt with Step 3 Camp Fire Sauce (or Back Roads).  Wrap the butt and return to the smoker, checking the temperature every hour until it hits 200-205 degrees.

We remove the Butt, set it inside a pan, and carefully open the foil to see what is going on.  After a few minutes of venting the pork, cover and allow to cool for 30-45 minutes.

We are ready to ‘pull’ this Butt, make sure you are wearing insulated, food safe gloves and have at it.  I remove the bone and disgard.  Then I masterfully begin to tear the meat, making sure to not ‘mush’ it, just gently pull it apart.  If you do not have good gloves, this will get very hot, let the meat relax if that is the case.

Once pulled, toss in some more of the Step 3 sauce and serve!

Pit Master hints:

  1. If you don’t have smoker just adapt the recipe for your oven. Similar process, just keep your Butt in a pan so as not to ruin your oven.
  2. We are offering this one up when you don’t have time to attend to the Butts every need…The crockpot! Simply turn it on, season your Butt, drop it in to the crockpot and come back some number of hours later when it hits 200 degrees. Pull it apart and add some Step 3 sauce. Easy and simple way to enjoy some pork with our sauce!


The Pitmaster

 Step 3 sauce turning the righteous 10lb hunk of pork into a work of art!




Grilled Scotch Eggs

Grilled Scotch Eggs

Fortnum & Mason, a London purveyor of find goods, claims to have invented the Scotch Egg around 1715.

Items we will need:

  1. Step 3 BBQ Sauce
  2. Egg Wash
  3. Flower
  4. Breadcrumbs (Italian Style)
  5. Hard-Boiled Eggs
  6. Ground Raw Sausage (Mild or Spicy)

Make a nice thin patty with our sausage, not to thick as it won’t cook very well.  Fully wrap the hardboiled egg in our sausage blanket, coat qith flower, dip in our egg wash and then coated with our breadcrumbs.  I like the Italian style breadcrumbs as they have some added spices.

Warm-up the grill or smoker to around 275-300 degrees.  Grill your scotch eggs off the flame (indirect) until the sausage is almost done, then glaze your egg with Step 3 Sweet Thrill or Camp Fire.  Return to the cooker until fully cooked.

Pit Master Hints:

  1. Make sure you do not have flame up and keep the eggs to the side of the main heat also known as indirect grilling, google it, it’s a great way to cook.
  2. Some like to wrap the egg in bacon once it has bene breaded, give it a try, bacon makes everything better.
  3. We prefer hard boiled eggs, but soft boiled eggs are very popular and offer a rich warm volcanic center.
  4. How about adding jalapenos or even some cheese in the sausage patty.


The Pitmaster


Pulled Pork Poutine

Pulled Pork Poutine

Back in the 50’s a restaurant in Quebec, Canada, placed so simple cheese curds on to a plate of fries and added some brown gravy to make one of the best side dishes ever invented.  We have our own version that takes this classic Canadian staple to the next level.

Let’s cook up our fries, russets work best, using the double fry method.

  1. Carefully hand cut your potato, rinse and pat dry (dry is good).
  2. Heat up your cooking oil (we prefer peanut) to 375 degree
  3. Carefully place the fries in your oil and cook until almost golden brown.  Remove the fries and let rest while you prepare your gravy.

There are hundreds of Poutine gravy recipes out there, so google search and you will be impressed at the regional differences of simple gravy.  To make this easy, we suggest the following

  1. 4 tablespoons butter
  2. ½ teaspoon black pepper (fresh grind is best)
  3. ¼ cup flour
  4. 1 cup chicken broth
  5. 1 cup beef broth

Melt the butter over low heat, whisk in the pepper then flour.  Once it is semi-think add the broth…viola you just made the gravy!

Now it is time for a cocktail of your liking…moving on

Keep the gravy warm over very low heat and then drop the fries back into your oil until golden brown.

Place the fries on a plate, top with curds, top with our signature pulled pork then add a small amount of the gravy, then top with Camp Fire BBQ sauce.  You have completed a true masterpiece of Canadian culinary delight.

Bonus tips: 

  1. Instead of plating the food, assemble in a cast iron pan and place in the over (350 degrees) for 5-10 minute to get a more melted cheese curd.
  2. Buy some beef gravy instead of making it (It won’t be a good, but is quick).
  3. No cheese curds, try with your favorite cheese, we like torn chunks of Mozzarella, not shredded.
  4. I hate to say it, but you can buy pulled pork, but don’t do it. Use one of our award winning recipes as it will make the Poutine that much better!


The Pitmaster!

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