Best BBQ in SLC?

Discussion in 'General Discussion' started by bluenote, Jul 11, 2015.

  1. bluenote

    bluenote Well-Known Member Contributor

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    What's the best non-chain BBQ restaurant in Salt Lake City? What do you usually order?
     
  2. b_line

    b_line Well-Known Member

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    The one on like 600 south had awesome ribs. It was just off the freeway. Can't remember the name. Smokin bones in bountiful is off the hook. Seriously good.
     
  3. Gameface

    Gameface I actually REALLY like Gobert! Contributor 2018 Award Winner

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    We have BBQ in SLC?
     
  4. LogGrad98

    LogGrad98 Well-Known Member Contributor

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    This thread has been done before. You can search for it.
     
  5. bluenote

    bluenote Well-Known Member Contributor

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    R&R BBQ?
     
  6. bluenote

    bluenote Well-Known Member Contributor

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    Don't see it
     
  7. bigb

    bigb Free at last!!! Contributor

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    I second Smoke N Bones. Unbelievably good.
     
  8. Harambe

    Harambe Well-Known Member Contributor

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    I'm a fan of Pat's BBQ, and Bubba's Firehouse BBQ.

    I think I like Bubba's just better than Pat's; but mostly due to the atmosphere. I really don't recommend the Mango Pork from Bubba's, but everything else I've had there has been fantastic.
     
  9. b_line

    b_line Well-Known Member

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    Yep. Ribs are good there. Chicken was just ok.
     
  10. NPC D4617

    NPC D4617 Well-Known Member

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    Dickeys
     
  11. Gameface

    Gameface I actually REALLY like Gobert! Contributor 2018 Award Winner

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    hahahaha
     
  12. bluenote

    bluenote Well-Known Member Contributor

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    Cool. I just wanted to have some of you back the ratings on Yelp and Urban Spoon. Can never trust those. FYI, Sugar House BBQ is just ok - it's what led to me starting the thread.

    So it sounds like I need to check out R&R, Pats and Bubbas and make the journey to Smokin' Bones at some point and not waste time/$ with the others.
     
  13. tfivas

    tfivas Well-Known Member 2019 Prediction Contest Winner

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    Some of the better big chains I like is Famous Dave's and Goodwood
     
  14. fishonjazz

    fishonjazz Well-Known Member Contributor 2019 Award Winner 2018 Award Winner

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    I like famous Dave's too
    Much better than focus
    Dickies
     
  15. LogGrad98

    LogGrad98 Well-Known Member Contributor

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    The chains are decent for basic stuff, like ribs and pulled pork. Their brisket is normally just ok. I don't often go buy barbecue, as I prefer to cook it myself.
     
  16. seattlejazzfan

    seattlejazzfan Well-Known Member

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    Bam Bams in Provo has the best brisket I've had in the state.
     
  17. Harambe

    Harambe Well-Known Member Contributor

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    I'll give that a go. I'm in that area often enough, and been very curious.
     
  18. seattlejazzfan

    seattlejazzfan Well-Known Member

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    It will be worth your time and money. Other than the brisket, the food is average to just above average, but yeah, the brisket is money.
     
  19. VINYLONE

    VINYLONE Bringin' the diversity! Contributor

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    That place sounds like it's being run by some Southern folk and if so, that's probably the right place for BBQ.
     
  20. LogGrad98

    LogGrad98 Well-Known Member Contributor

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    Brisket is far and away the most difficult thing to cook properly, especially on a smoker. I expect better from the commercial places since they generally have easily controllable smokers, but the tough thing for them is making enough for the demand yet finishing it as demands ramps up so the meat doesn't have to sit very long, which dries it out fast. But for a backyard smoker like me it is the pinnacle of the craft. I have actually built a home made insulation sleeve for my smoker specifically for brisket. Brisket is very sensitive to temperature fluctuations. Too high of heat for too long (as little as an hour at 30 degrees over target) can ruin the final product. You need to hold it to a pretty damn tight 15 degree range if you have a hope of getting something good in the end. For me the brisket is the measure of a good bbq joint. Now if they can do great brisket but their other stuff is just ok then it is probably a matter of not really understanding the meat that well overall. Brisket and pork butt and ribs all require different applications to get the best product, all the way down to brines and spice rubs. It is really as much as art as a science in the end.
     

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