Smoky Ribs at Sam Wiggin’s BBQ

East Chestnut is one of those street that is easy to miss even if you are looking for it.  Passing by a pair of abandoned motels I looked for the road.  Immediately after an old gas station converted into a automobile detail shop I hung a sharp left.  I neglected to use my blinker as a result of concentrating on not missing the turn.  A jacked up four by four with Georgia plates roared past me, the driver unaware I was taking care not to blow past a small BBQ stand hidden off of U.S. 19.

Sam Wiggin’s BBQ stands on the south side of the street in the parking lot of a weathered seafood market.   I parked and climbed out of the car.  A group of people hanging out on the side of the markets nodded their heads.  I waved and make my way to the small white trailer with L & E Bar-B-Que painted on the side.  A single door and a pair of windows sat on either side of the red lettering.

A blue tarp stretched over an aluminum frame provided some protection from the sun. Sam was sitting in a folding chair under the awning.  I shook his hand.  He gave me a handshake and we chatted for a couple of minutes.  He told me he is running the BBQ stand as his own under the name Sam Wiggin’s BBQ. He hasn’t had a chance to change the name on the trailer, and would eventually like to open up a proper restaurant.  The smoker was hidden from view, but I could smell smoke making its way through the air.

I walked to the window and Sam’s wife Valerie opened one of the windows.  She asked me what I wanted and I told her some ribs.  Sam headed to the smoker and returned shortly with a half slab of ribs.  He asked if I wanted them cut and I told him I would take care of that at home.  The ribs were wrapped in two layers of aluminum foil and I was handed two small containers of bbq sauce.

The anticipation I had unwrapping the slab of pork rivaled any felt on Christmas morning.  The ribs had the remnants of a dry rub on the outside and a thick pink smoke ring.  I took a knife and carved off a thick rib.   The meat was tender and pulled off the bone with a slight tug.  It  had a very intense smoked flavor.  I polished off the first rib without giving any thought to the sauce sitting on the counter.  Before tearing into a second one I dipped my finger into the sauce.  It was a thick tomato based sauce heavy on the sweet.  It was not my style, and I set it aside as I ate two more ribs.  The second and third one were even better than the first.  I eventually decided to share some with Becky.  She prefers pulled pork but loved these ribs.  I was depressed I had to share the pork goodness with her as I cut off a few more for her dinner.

Sam Wiggin’s makes a very good rib.  They offers some other items, but I have not made it past the ribs to sample them.  While U.S. 19N may be a bit off the beaten path, if you find yourself traveling that road during lunchtime between Monticello and Thomasville I recommend you keep your eyes open for East Chesnut Street and pay Sam Wiggin’s BBQ a visit.

Sweet Tea & Bourbon’s Rating:
Atmosphere: C
Taste: A
Presentation: C
Service: A
Cleanliness: A
Price: $