Star-Fire Distributors

More room to prep, plate, and serve. The Big Green Egg Modular EGG Mate adds a solid acacia-wood workspace to your Modular Nest and folds down when you need extra patio space.

Available through Star-Fire Distributors.

Bring more warmth to those chilly evenings with the Real Fyre's G10 burner system. Pair it with a handcrafted Real Fyre gas log set for a natural-looking fireplace centerpiece.

October is here, and fireplace season is getting started. RUTLAND Creosote Remover helps manage creosote buildup as your fireplace or wood stove gets more use. Available through Star-Fire Distributors.

Master tender, smoky baby back ribs on the Big Green Egg with this simple no-wrap recipe. Season six racks with Maple Bourbon BBQ Rub and All-Purpose BBQ Rub, then smoke low and slow at 250°F on an XL Big Green Egg using the EGGspander System. No wrapping, no spritzing—just steady heat, great smoke, and ribs cooked until perfectly tender with a flavorful bark. Perfect for anyone who loves classic barbecue without the extra steps.

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
- 6 racks Pork baby back ribs
- As needed - Hot sauce (as binder)
- As needed - Maple Bourbon BBQ Rub (for 3 racks)
- As needed - All-Purpose BBQ Rub (for 3 racks)
- As needed - Lump charcoal (fill XL Egg completely)
- EGGspander System

𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬

𝑷𝒓𝒆𝒑𝒂𝒓𝒆 𝒕𝒉𝒆 𝑹𝒊𝒃𝒔
- Remove the membrane from the back of each rack of ribs. Use a butter knife to loosen a corner, then grab it with a paper towel and pull it off in one clean strip.
- Lightly coat all six racks with hot sauce on both sides, using it as a binder to help the rub adhere.
- Season three racks generously with Maple Bourbon BBQ Rub and the remaining three racks with All-Purpose BBQ Rub. Apply an even, thorough coat on all sides.

𝑺𝒆𝒕 𝑼𝒑 𝒕𝒉𝒆 𝑩𝒊𝒈 𝑮𝒓𝒆𝒆𝒏 𝑬𝒈𝒈
- Fill an XL Big Green Egg completely with lump charcoal and light it.
- Install the indirect cooking setup and the Big Green EGGspander System to utilize both cooking levels.
- Close both the top and bottom vents to their lowest settings. Allow the Egg to stabilize at 250°F / 121°C before adding the ribs.

𝑺𝒎𝒐𝒌𝒆 𝒕𝒉𝒆 𝑹𝒊𝒃𝒔
- Arrange all six racks of ribs across both cooking levels of the EGGspander System.
- Maintain a steady temperature of 250°F / 121°C throughout the entire cook.
- Smoke for approximately 6 hours. Rather than cooking strictly by time, pull the ribs when they reach an internal temperature of 200°F / 93°C and a probe slides into the meat with little to no resistance.

𝑹𝒆𝒔𝒕 & 𝑺𝒆𝒓𝒗𝒆
- Remove the racks from the Egg and allow them to rest uncovered for 10–15 minutes.
- Slice between the bones and serve immediately.

A great grill becomes the centerpiece of every gathering.

The Fire Magic Aurora Series offers professional-grade performance, premium craftsmanship, and the reliability needed to make outdoor cooking effortless.

Add some color to your next fire pit night.

Rutland's Rainbow Flame® Crystals add colorful blue and green flames to your fire, making backyard gatherings and campfires even more fun. Available in a variety of package sizes to fit your needs.

A fireplace you can see right through. The Modern Flames Nova Clear uses transparent laser projection technology to create high-definition flames while maintaining over 80% transparency.

Contact Star-Fire Distributors to learn more.

Featured on HGTV's Celebrity IOU, this American Fyre Designs Fire Bowl shows how a simple fire feature can transform an outdoor space.

Clean lines, durable materials, and a welcoming flame make it a natural focal point for any backyard.

As the days start to cool, outdoor cooking is just getting started.

The Big Green Egg's ceramic design helps maintain consistent temperatures, making it perfect for grilling season and beyond.