Though charcoal drawing was once the dominant artistic medium in America, precious few masterworks survived the realization that those early portraits could be crumpled up and used to smoke delicious stacks of ribs. Honor forgotten artists with today’s Groupon: for $15, you get $30 worth of ribs, pulled pork, and barbecue fare at Pat's Barbecue.
The cooks at Pat's Barbecue, which has been featured in several Utah news sources and aired on the Food Network's Diners, Drive-Ins & Dives, smoke and dry-rub savory meats with owner and award-winning pitmaster Pat Barber's top-secret methods. Quarter ($9.29), half ($14.29), and whole racks ($23.39) of pork ribs slick fingers in seasoning, fostering postmeal rewards for both tongues and famished piano keys. Diners can stack a hefty pound of beef brisket ($14.29) atop groaning plates, or brandish heaps of pulled pork and chicken wedged between bread halves with sandwich meals ($9.29). On Fridays, lunchtime rations of burnt ends ($11.59) and rib tips ($9.99) roll in with a slice of cornbread and choice of side, though guests are encouraged to arrive early, as they typically disappear faster than a stage-shy cheetah on karaoke night.
Patrons can check Pat's calendar for upcoming musical acts, whose jams resound every Friday and Saturday evening in Howie's Hall. There, long wooden tables facilitate familial noshing as well as quarterly valor check-ins for roaming bands of knights.
Reliving the experience of talking dry-rub and brisket with Food Network's Guy Fieri on Diners, Drive-Ins, and Dives, the owner of Pat's Barbecue marveled to the Salt Lake Tribune, "For hell's sake, for a barbecue place on a dead end street in an old warehouse, to be on national TV . . ." Pat Barber's secret dry-rub lives up to the hype, adding distinctive flavors to chicken, ribs, and pulled pork cooked in a BBQ smoker, which are ably supplemented by traditional side dishes such as cornbread, mashed potatoes, and more meat. Local musicians fill the air with tuneful sounds on Friday and Saturday evening, and a rotating menu of daily specials provide variety, including Friday's offering of Burnt Ends, a house specialty made from tender brisket tips.