About Pat’s BBQ
Where It Started
Founder Patrick Barber started smoking meats in the early 2000s, first serving barbecue out of a small roadside setup before opening the doors to Pat’s BBQ in Salt Lake City in 2004. What set Pat apart wasn’t just the food—it was the experience. Inspired by time spent in barbecue-rich regions like Missouri and Tennessee, he brought authentic low-and-slow techniques to Utah, along with a love for live music and community.
From the beginning, Pat’s wasn’t just a restaurant—it was a gathering place. A little loud, a little gritty, full of character, and always centered around meat done right.
Built on Smoke & Soul
Pat’s BBQ quickly earned a reputation for doing things the right way:
Meats smoked low and slow for hours
Signature dry rubs and bold flavors
A space filled with live music, communal tables, and energy
Over the years, it gained national attention after being featured on Diners, Drive-Ins and Dives, where Pat went head-to-head with Guy Fieri and held his own with some of the best barbecue in the country.
Awards followed—Best BBQ, Best Ribs, Best Comfort Food—cementing Pat’s as a staple in Utah’s food scene.
A New Chapter
Today, Pat’s BBQ continues under the ownership of Dave Allen—a Utah rancher, developer, and former attorney who found his passion in barbecue and the community it creates.
For Dave, this isn’t just a business—it’s personal.
You’ll often find him right in the mix, especially during busy nights, events, and catering gigs—alongside his wife and kids. Around here, it’s not unusual to see family working side-by-side, serving food, running orders, and making sure every guest feels taken care of.
Because at Pat’s, that’s what matters most:
people, connection, and showing up for your community.