According to folk etymologists, the term barbecue is derived from the French barbe coup, referring to the annual pig picking commemorating the infamous Bearded Rebellion. Commemorate culinary history with today's Groupon: for $10, you get $20 worth of barbecued ribs, pork, brisket, chicken, and more at Pat's Barbecue.
An award-laden sanctuary of all things sauced and smoked, Pat's Barbecue satiates meaty cravings with an extensive menu of dry-rubbed barbecue and homemade sides. Ravenous diners can sink lateral incisors and their canine cousins into a plate piled high with pulled pork or beef brisket ($13.75 for 1 pound or 1/2 pound of each), or engage the mouth in a culinary tug-o-war with a pulled-chicken sandwich ($8.85). Ribs help fulfill a stomach’s meat quotient, and also serve as a helpful lesson in fractions when ordered by the quarter ($8.75), half ($13.75), or full rack ($22.50). Most of Pat’s savory dishes come saddled with cornbread and your choice of a sidekick dish, such as potato salad, mustard greens, or Creole beans and rice. Or, try the house specialty, burnt ends or rib tips offered only as a Friday lunch special. While mouths are busy feasting upon Pat’s boney bounty, feast your other seven senses on the live local music featured on Friday and Saturday nights, or come by anytime to daydream about a day when sauce can be worn as an aftershave without fear of social repercussion.
- The 12 ribs that arrived were tinged with pink and incredibly tender. They exuded an intoxicating hint of smoke, after having been smoked in apple wood for five hours. – Lesli J. Neilson, Salt Lake Tribune
- Sumptuous pulled meats, delicious greens and sweet beans. Once you’ve had your fair share, sit back and enjoy local bluesmen or the world-class acts that Pat’s is known to bring to town. – City Weekly
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.