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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.
