Stop N Go Moribs

Mo Ribs.
Years ago Newsweek dispatched me on a quest to uncover the best barbecue. (Why an Italian from Brooklyn I’ll never know) in the South. For a week, I drove hundreds of miles, chartered a private plane to deposit me at the Skylight Inn in Ayden, N.C. at dawn, visited a barbecue joint cum evangelical mission run by Maurice Bessinger a man on a horse who fancied white suits in South Carolina, showed up at a converted gas station in Alabama that had sprouted «plantation» columns, ate beef brisket buried in a hole and slow cooked by enlisted men for endless hours at Fort Hood, Texas. And on and on until the South was about to Rise Again. For the last two weeks, I’ve driven 35 miles to Mo Ribs, a joint I stumbled on in Canton Georgia. Been around for years but only open on weekends, because the mom and pop owners cant afford to quit their day jobs.
It serves FAR AND AWAY the best ribs and Brunswick Stew I’ve ever had, seconded by Suzanne Pruitt who grew up eating Brunswick Stew at childhood oyster roasts in Savannah. Homemade sauces, killer hot sauce and the nicest people in the world
Drop everything and head up there. A treasure.

The best BBQ in Canton. Family owned and operated. Great food and service.