Since the day Sugarhouse Barbeque Company first opened its doors as Redbones in 1996, food critics and newspaper reviewers have raved about the only place to get true Memphis style ribs in Salt Lake City. No matter the name, the consensus is the same: this place is good. But don’t take our word for it.
Salt Lake Tribune, 1996
“Whether you order the Signature Memphis-Style Ribs or the slightly smaller Baby-Back Ribs, rest assured that they are dry-rubbed, then slow smoked for 14 hours before being served. … Smithers is proud of his barbecue and hand-rubs the ribs, roasts and chickens with a special dry spice mixture, allowing the flavors to marry for at least 24 hours. Only then are they slowly smoked and cooked over hickory and other woods to achieve the “red ring” that is noticeable in every rib. Barbecue sauce never is used in cooking; rather, it is served separately. …The pork is freshly pulled and mounded high. Add a touch of sauce and experience nirvana. By the same respect, these folks know how to cook brisket —long, slow and perfectly tender, with the rich taste that only those with a dedicated knowledge of beef understand.”
Deseret News, 1997
“The ribs, lean and succulent, were so tender the meat just fell from the bones. They offer two kinds of pork ribs at Redbones, their signature ”Memphis-Style Dry Rubbed” ribs which are a little larger and quite meaty, and their baby back ribs, lean and slightly smaller with a higher ”meat-to-bone” ratio. …The two side dishes that come with every meal are not just there for color. They’re original and oh-so-scrumptious. They include French potato salad, steamed brown rice, creamy cole slaw, Boston cucumber salad, spicy Indian chick peas, Santa Fe bean chili, Mediterranean pasta salad, Persian carrots, Italian sautéed cabbage, Greek oven-roasted potatoes and barbecue beans. …We here in Utah no longer have to apologize for a dearth of decent barbecue.”
Private Eye Weekly, Best of Utah: Barbeque, 1997
“…occasionally one stumbles upon pleasant surprises in life, like winning at Powerball, learning that Claudia Schiffer has dumped her magician beau, or discovering an authentic Memphis-style barbecue restaurant, like Redbones.”
City Weekly, Best of Utah: Barbeque, 1998
“Bypassing the Texas sauce method…Memphis natives instead rub their meats in salt and spices, broil, then apply the finishing touch with a true cherry-wood smoking. The selection of barbecue sauces ranges from mild to “call the fire department.” Side dishes do what all side dishes should: complement your main course with panache.”
Deseret News, 1998
“True Memphis style barbecue requires hand-rubbing raw ribs and other meats with a special dry spice mixture and allowing the flavors to penetrate the meat for at least 24 hours. The meats are then slowly cooked and smoked over hickory and other woods. Barbecue sauce is never used in cooking and is always served on the side. …Popular among veggie-lovers, the restaurant offers side dishes ranging from Greek oven-roasted potatoes to Persian carrots. Traditional standbys—cole slaw, barbecued beans and cornbread—are popular selections.”
City Weekly, Best of Utah: Barbeque, 1999
“The ribs are supreme—with sauce on the side so you can pick your own passion; the chicken is similarly scrumptious. But the pulled pork puts this rib joint over the top.”
City Weekly, Best of Utah: Barbeque, 2000
“…It’s just yummy business as usual: killer Memphis-style ribs (dry-rubbed or slow-smoked), Carolina pulled pork, Texas beef brisket, Dixie chicken and way more, done up good and inexpensively.”
Note: some menu items may no longer be available.