Theres nothin fast about our food; in fact, its downright slow. Mom taught us way back when, with the aid of her most menacing wooden spoon, that if youre going to do something, you do it right or you dont do it at all. Dad was a meat cutter and taught us only to use the best of the best and that when you take shortcuts, you get lost. So we dont do fast food, we do good food. And by good food we mean the finest barbeque to ever hit your lips. Its why were up before the early bird putting an edge on our ax and splitting perfectly seasoned blocks of hardwood. Its why the middle of the road is a place weve never been. Where were from, we dont need secret ingredientsjust some smoke, fire and a little patience. We know that fine line between almost and just right, and we know it well. This is for those dedicated fewto those that do it the right way. To the keepers of the flame.

If you didnt grow up in a family where get-togethers happen over smoked meats, you might not get it. But you dont have to. What you need to know is that this is what we do. Its not fancy. It aint pretty. Its barbeque. A few years back we started doing competitions, and it didnt take long for a hobby to turn into a job. We made a name for ourselves as men wholl pick a bone with anyone sayin you cant find ribs outside of Memphis or brisket outside of Texas. When we finally claimed the top spot as Utahs best competition barbeque teama position we still proudly holdwe felt it was time to open R&R Barbeque.