The South has long been identified as the birthplace of American barbecue and its ribs as the epitome of the culinary art. In Tennessee, many people recognize Memphis as the capital of barbecue and the city’s ribs as simply second to none. However, after looking at some of the best the area has to offer, Chattanooga appears to have its eye on the top spot. From North Georgia to Bradley County to Soddy Daisy and all points in between, the Chattanooga Region is home to some of the most innovative and down right finger-licking-good barbecue and ribs in the state.
First on our list to try was Sugar’s Ribs. Sitting atop the ridge cut, the first thing many people notice about Sugar’s Ribs is the large sign, which reads “Big Time BBQ” and after trying the food, it is hard to refute their claim. Sugar’s serves enormous pork spare ribs which are sure to leave even the hungriest of rib connoisseurs satisfied. Sold by the pound, these ribs are some of the meatiest and best tasting ribs around.
Sugar’s Ribs are for the purist BBQ fan. Spareribs, as opposed to baby back ribs, are smoked in the style of the old south. Moist on the inside and crunchy on the outside, Sugar’s Ribs are slow smoked and coated with a special sauce to provide a tenderness and rich flavor that the purist barbecue fan will love. Each meal is served with a variety of sauces for dipping, including “Clearly Hot” and “Carolina Red.” The sauces themselves are noticeably thin, complement the meat perfectly and do not overshadow the taste of the ribs. Sugar’s special approach to barbecue sauce is intentional, according to Catering Manager Sherry Ward. “Most barbecue comes out smothered and covered in sauces, and ours comes out just with the meat and you choose the sauce you like to complement it.” This style of serving allows the customers to mix and match the sauces and even create their own special mix.
Sugar’s also serves barbecue chicken and pulled pork. Side dishes are fresh and simple so as not to detract from the “stars of the show”, the meats. Open since March 1 of this year, Sugar’s has truly become one of the most eclectic dining experiences in Chattanooga. Boasting a 100 person banquet meeting room with its own deck, private pool and juke boxes, Sugar’s has proven to be anything but conventional, and its patrons would not have it any other way. Sugar’s is a must try.
If you want great barbecue quick, then you need to try Shane’s Rib Shack, located in the Northgate Mall in Hixson. This restaurant has been open for five months and is enjoying tremendous success. With a perfect blend of delicious food, a family friendly atmosphere, and quick and courteous service, Shane’s Rib Shack provides high quality barbecue to Hixson residents who don’t have time to devote to a sit-down meal at a full service restaurant.
However, do not let the express, casual description fool you. The food at Shane’s is top notch and the ribs are certainly no exception. Smoked for three hours, Shane’s loin back ribs are incredibly tender. The meat itself is well seasoned and flavorful and the barbecue sauce mixes both sweet and spicy flavors and provides the perfect complement to the smoked meat.
In addition to ribs, Shane’s Rib Shack also serves pulled pork, chopped chicken, and buffalo wings just to name a few dishes. Shane’s also has a catering menu available, which is perfect for any large gathering. If you want barbeque and great ribs, and you don’t have much time to spare, try Shane’s.
If you love the lake and love ribs, then you will love Steve’s Landing in Soddy Daisly. Situated right next to the lake and with waterfront dining available, Steve’s is a perfect spot to eat after a long day on the boat and is well worth the drive for any land lovers. Family owned and operated, some of the most notable features of Steve’s are the friendly staff and family-oriented atmosphere.
As for the ribs, they are so tender the bones virtuallyfall right out. You need not worry about messy fingers and stained clothes at Steve’s; the ribs can easily be eaten with a knife and fork. The ribs are served two ways, classic style or “blackened,” which gives the meat a little extra kick. Regardless of which style the patron chooses, the ribs come out basted in owner Steve Russo’s secret “BB2” sauce.
At Steve’s, consistency plays a major role in the quality of food they prepare and as Steve says, “When you’ve got the same guy cooking your food every time you come in, that consistency is there. We prepare them the same way every time.” Serving a variety of food from pasta to burgers to a choice of sandwiches and seafood, Steve’s has proven for 11 yeears and counting, that consistency is the name of the game.
.From lakeside dining in Soddy Daisy, our next barbecue destination found us at Hillbilly Willy’s Bar-B-Q and Catering located at 115 Browns Ferry Road in Lookout Valley. Owned and operated by George and Angela Foster and family, Hillbilly Willy’s has been providing residents of Lookout Valley and the surrounding area with quality barbecue and ribs for eight months. In addition to the full service restaurant in Lookout Valley, the Fosters also own a drive-through Hillbilly Willy’s restaurant in Ooltewah, which has been open for three years.
The ribs at Hillbilly Willy’s are offered both wet and dry. The wet ribs come coated with barbecue sauce seasoned according to George’s own secret recipe. Hillbilly Willy’s dry ribs are served rubbed with a variety of spices and are some of the moistest ribs to be found.
After being cooked for 7-8 hours, the ribs at Hillbilly Willy’s are guaranteed to be tender regardless of how they are ordered. If ribs are not quite what the hungry guest is looking for, Hillbilly Willy’s serves a variety of pulled pork, beef barbecue and barbecue chicken. If you want something special, you want to try Hillbilly Willy’s barbecue and ribs.
If you are going downtown, well then you need to try T-Bone’s Sports Café. This restaurant has given Downtown Chattanooga some of its most innovative and intriguing barbecue dishes along with some of the city’s best tasting ribs. T-Bone’s Sports Café has been a staple of Chattanooga’s Southside for over 20 years and continues to be one of the best lunch spots and sports bars in town. Locally owned, T-Bone’s truly is a place where “everybody knows your name.”
As for the food, T-Bone’s is one of the great casual restaurants in Chattanooga. The ribs are moist and tender, and the sweet and smooth barbecue sauce complements the meat supremely. Taking time with the ribs is what makes T-Bone’s food so delicious. “You have to have patience with them (ribs) because it a takes a long time to cook them,” added owner and General Manager Chad Danner. At T-Bone’s, smoking ribs is truly a labor of love, and the final product is nothing short of impeccable. Along with the ribs, T-Bone’s serves a pulled pork melt sandwich and even barbecue tacos, making it one of the most experimental barbecue restaurants in the area.
Last but certainly not least on our tour of barbecue and ribs throughout the Chattanooga Region was Sticky Fingers. This favorite destination mixes the ambience of a formal sit down restaurant with soulful blues music and family-friendly service.
Sticky Fingers ribs are unique due the sheer number of ways they can be ordered. From Habañero Hot to Carolina Sweet, Sticky Fingers has the perfect rib for every customer. With so many choices, making a decision can often be difficult, but rest assured, the customer will be satisfied with the sampler platter where one can taste four different sauces to decide their favorite. With two locations in Chattanooga, on Broad Street and near Hamilton Place Mall, Sticky Finger’s is the epitome of convenience and quality. A third location, on Highway 153 is set to open in the coming months.
So there you have it. From the Ridge Cut, to Hixson, to Soddy Daisy and downtown Chattanooga, you have now previewed some of the area’s favorite, but certainly not all of the finest barbecue and ribs offered in the Region. One thing is for sure, no matter what barbecue or ribs you choose, you are in for a great treat here in the Chattanooga Region.