Now Open in Mesa: J. Ruggs Southern BBQ

The thought of eating some good barbecue has me tempted to hop in my car and take a nice long lunch break. I just got the word on a new spot in Mesa called J. Ruggs Southern BBQ (6610 E. Baseline) where father-and-son team Ian and John Ruggles have been dishing up...

By Michele Laudig

January 7, 2010

[
        {
          "name": "Air - MediumRectangle - Inline Content - Mobile Display Size",
          "component": "18478561",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "16759093",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "17980324",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Air - MediumRectangle - Combo - Inline Content",
          "component": "16759092",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "17980324",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 24
        },{
          "name": "Air - Leaderboard Tower - Combo - Inline Content",
          "component": "16759094",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 24
        }
      ]

The thought of eating some good barbecue has me tempted to hop in my car and take a nice long lunch break.

I just got the word on a new spot in Mesa called J. Ruggs Southern BBQ (6610 E. Baseline) where father-and-son team Ian and John Ruggles have been dishing up pulled pork, beef brisket, chicken, ribs, and sausage since mid-November.

John Ruggles tells me he just moved to the area after spending the last eight years in Georgia, and his Southern inspiration shows in his "low and slow" hickory-smoked meats as well as his signature barbecue sauce.

"The sauce's got a little heat on the back, but it's more sweet than spicy," he says.

Along with sandwiches and combo plate, J. Ruggs has 'cue-friendly sides like baked beans, corn on the cob, sweet potato waffle fries, and mac 'n cheese.

Business hours are 11 a.m. to 7 p.m., Monday through Saturday.

KEEP NEW TIMES FREE... Since we started New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. Your membership allows us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls. You can support us by joining as a member for as little as $1.