I had seen the sign off the interstate for Sugar’s Ribs, so on the way back from Manchester I stopped in Chattanooga to get BBQ for the family.
When I got to the counter I met the lady above. I had to ask. “Are you Sugar?” The answer: “Honey, there ain’t no Sugar. She fictional. Caucasians own this place.”
I’m usually not a fan of BBQ chicken, but Sugar’s is unusually good. They cook their chicken on a broiler that uses ceramic wicks. The brisket was also good, but the whole pork was just OK. Give me pulled pork any day.
Sauces are Classic, tomatoey Tennessee Sweet and Goopy, Mustard, a red pepper and vinegar Carolina, a habeneros and vinegar sauce they call Clearly Hot, and a hot green sauce.
The potato salad is out of this world. It has seeds that I thought might be carraway seed, but the cook says they use celery seed and dill seed. Like a lot of good BBQ joints, Sugar’s has both vinegar slaw and mayonnaise slaw. I liked their vinegar slaw better, but I always like the vinegar better.
That’s the end of the food review. Pictures follow. Sugar’s is on a hill, and hills are hard to mow. That’s why they have an all-goat mowing squad:
The second story porch has a view of Chattanooga: