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Weekly Specials

Each week we bring you the best prices on all your favorites. Check back each week to see what’s new!

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Gluten Free

SPD is proud to carry a wide variety of gluten free foods.

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Each week we’ll bring you recipes with ingredients from our weekly ads! Doing our part to make your dollar go further.

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Community Card

Earn 3% of your qualifying purchases for your school or non-profit organization every time you shop.

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We know how busy your day can be so we have a full catering dept. to meet all your needs, from a whole- some dinner to a weekend party! We’ve got you covered.

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Full service postal center, bill pay services, money orders, lottery sales, fishing licenses & more at each SPD location.

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Is there something special you would like us to order? We’d be happy to. An item you would like us to stock regularly? Let us know. Have a question or comment? Tell us!

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The recipes below feature items from this weeks specials!

Grilled Tri Tip Roast

Trimmed Tri Tip On Sale - $8.99lb

  1. Whisk Italian dressing, water, soy sauce, honey, liquid smoke, garlic powder, salt, and red pepper flakes together in a bowl and pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight.

  2. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove roast from the bag and discard marinade.

  3. Place roast on the grill and reduce heat to medium-low; cook until desired doneness is reached, 35 to 45 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Allow roast to rest for 15 minutes under tented aluminum foil before cutting.

Spice-Rubbed Chicken Leg Quarters

Family Pack Leg Quarters On Sale - $2.49lb


Baby Back Ribs, Smoked to Perfection

Pork Baby Back Ribs On Sale - $4.99lb

  1. Place 3 fist-sized chunks of wood in a smoker and heat to 250 degrees F (121 degrees C).

  2. While the wood burns down, mix salt, pepper, garlic powder, onion powder, chili powder, and cumin together in a bowl. Apply rub to both sides of ribs.

  3. Add ribs to the smoker, bone-side down, once a thin blue smoke appears. Smoke for 2 hours.

  4. Reduce heat to 225 to 250 degrees F (107 to 121 degrees C). Wrap ribs lightly in aluminum foil to retain juices. Continue smoking for 1 1/2 hours more.

  5. Remove foil and continue to smoke until meat is tender but still stays on the bone, about 1 hour more, brushing lightly with barbeque sauce in the last 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).