BBQ, ribs and smoked pork: It’s a ‘must’ in a barbecue restaurant

BURKE, Utah (AP) If you want to have a great barbecue experience, you need to be on the lookout for a good BBQ sauce.

If you’re looking for the best smoked pork you can find in Salt Lake City, that’s one of the first things you should look for when you go out to eat.

“It’s a must, because you want it to have good smoke,” said Jamie Rau, who runs Rau’s BBQ & Barbecue in Burke, Utah.

“It’s got to be the best barbecue sauce that you can get.”

The Utah barbecue sauce industry is thriving in part because of the state’s large population of Mormon Latter-day Saints, who are heavily reliant on the barbecue industry.

They are also among the fastest-growing demographics in the country.

A recent study from the National Association of BBQ Associations estimated that by 2036, the Utah barbecue industry could employ 2.6 million people, making it the sixth-largest industry in the United States.

The report estimates that there are more than 400,000 barbecue restaurants in Utah.

Rau said he hopes to eventually be able to serve his customers barbecue, steak and ribs with a sauce that is equally as flavorful as what is on the menu.

It will be the first time a smoker is serving the meats, he said.

He uses a proprietary recipe for his BBQ sauce that involves blending the pork belly with a blend of spices, then sautéing it with black pepper, onion, salt and garlic.

Rau said that he mixes the flavors and aromas from the pork in his sauce, then cooks it in the smoker until the flavor and texture is a combination of both the pork and the smoker.

The smoker will cook for about 40 minutes, and it’s served at the end of the meal.

The Weber-Chalmette Grill & Barbeque in Burke was the first restaurant in the state to introduce smoked pork, Rau told The Associated Press.

The restaurant serves grilled pork shoulder, ribeye, ribeyes, brisket, chicken and beef ribs.

Burke’s owner said he’s also trying to add smoked chicken, and he plans to offer smoked chicken breast next.