Rib Hut Bar-B-Que

Oh lord this place is right out if the movies! Can’t wait for my BBQ!

The barbecue sauce is what makes these rooms the most enticing, tangy sauce! i ever had! The place is a dive but don’t worry about that, because you’re not here for that, the sweet potato sticks are crunchy on the and melt your mouth. Don’t forget to try the deep-​fried broccoli because if George Bush tried theseHe never would’ve said he hard broccoli!

The place is not grand but the hospitality and food is. Mama was very friendly and very grateful for us patronizing her place. The place has been operating since 1976. Try it out! We had the pull pork and ribs. The sauce is delicious.

3.5 stars, and rounding down which is unusual for me. The reason being I just don’t love BBQ, but I do love the authenticity of the place and the fact that Momma, an 85+ year of woman runs the place by herself for 35+ years. I mean, she probably doesn’t see well or wash her hands but just know that you come to this place not for the frills. The décor and service and presentation is abysmal but again, you don’t cross the bridge to come to West Savannah for any of that.
What makes the BBQ unique, and regional, methinks, is the mustard infused sauce. The sauce isn’t as sweet as it is regularly, and it really more yellow-​y in flavor. It’s generously slabbed on the meat of your chosing, along with plan jane white bread. My bf, the BBQ fan, really enjoyed his Pork Dinner as he said it was really «clean off the bone.» The dinner was like $ 10 or $ 11 and it came with a makeshift salad (lettuce/​tomato with ranch dressing) and french fries. Pork or beef is probably a better choice given that the meat is smoked (in some kind of brick oven from the ancient times) for 10+ hours, so it gets dry. That’s smoky BBQ for you.
I had a half chicken plate (white and dark meat) and the dark definitely retained its juiciness. The chicken was $ 5. I got a side of fried okra which in some parts had a bit too much breading for me but otherwise was delish.
I would visit considering most places in town are open at weird hours (or long lines and run out of ‘cue, like Angel’s in downtown) and Rib was the only place open on Sunday (but of course after church time, from 2−12pm). Caution: I would come here for lunch or early dinner if you’re a tourist and just not familiar with the area. Expect a REAL experience. Cash only.

BBQ made by your grandma. No-​nonsense and excellent. The sweet potato sticks are like little pieces of pie. The small portion of ribs was generous.
Atmosphere is non-​existent, but you don’t come for that.

Delicious, simple BBQ. The ribs were cooked perfectly and the sauce was amazing, with just the right amount of heat. Nelease talked us into… get this… fried broccoli! I loved the danger of blatant disrespect of such a reputable health food, but it was delicious. Nelease is a sweetheart a knows how to cook!

Amazing ribs and sauce! Place is a total dive, and not the fake kind visited by frosted tip hipsters. This is the real deal, meaning avoid the bathrooms unless you have no choice. So a star off for décor and ambience. But the food! Momma makes amazingly good ribs, rubbed with a spicy rub, and sauced with an amazing, unique BBQ sauce, the like of which I have never tasted. It’s brownish yellow, thicker than most, with some level of heat. If it was sold in bottles, I would have bought a case. It’s that good.
Service is slow, as she is the only employee. It took 30 minutes from order to plate, but it was worth the wait.
As simply as I can say it — if you are in the area, go. You’ll be glad you did!

this place is absolutely epicly awesome!!! you go in and mama is there to meet you. now dont be put off by the location its part of the character of this place. you go in and place your order at the counter and you can sit at the bar since most people take their food to go. and you get to watch the seventy something woman known as mama make you food. now dont go here if you are in a rush because she is the only person that works there. but the wait isnt bad maybe 10 minutes. but they have pool tables and beer to keep you occupied. but they food comes out and is smothered in the most delicious and sweet and tangy and spicy sauce i have ever had! im getting excited just thinking about it! and i just had it yesterday! but everything there is good! dont bother ordering beef because they dont sell it. and the deep fried broccoli is the best thing ever! i dont even like the stuff but here it just melts in your mouth with a little crunch.mmmmhhhmmmmm. just go and try it its the best in savannah!!! you will not be disappointed. unless your an idiot!

Amazing ribs and mustard based sauce. I need more stars! There aren’t enough in this universe to rate Nelease Figgins’ cooking (FYI: Nelease is the owner and chef/​pitmaster). I’m ready to move to Savannah to be near her.
For perspective, we were doing a BBQ tour of the South (we’re from NYC) when we stumbled into this gem of a place. There’s plenty of great Q out there and we ate lots of it during our long excursion. But the Hut wins in our opinion. It’s the best Simply the best.
Enjoy! I wish I could go back right now.

this is one of my favorite restaurants ever. mommma is the best, her sauce taste’s like something out of heaven. the beef ribs are enormous, fried okra, wings, hamburger, i have tasted it all and it taste’s goooooooooood.

This place is awful. The carpet was so dirty I thought I was still standing outside its black. The ribs my husband order were tough, I had chicken and it was dry like it was cooked 2 weeks before, he order a diet coke and got some off brand big K I had bottle water off brand too there was no way I would drink out of a glass from there, the service was ok but couldn’t eat had to ditch it and go somewhere else. I don’t know what place Foodie A is talking about the food and place is nasty. My rating for Rib hut is a big fat 0

There aren’t too many restaurants that survive more than 6 months, let alone over 35 years! Even less are run by someone in their 80’s, yes, I said, aged 80 plus, and that would be «Momma.» Make no mistake, she might move a little less agile than she once did, but pay the price should you get between her meat cleaver and her butcher block! I’m almost convinced that Foodies go here just for her, but the food is a major draw. The Rib Hut is one of those places that is all about «the character» and the characters. For those in the BBQ Foodie Know, you know it breaks down to red sauce styled or cooked, and then vinegar fashioned. In the South, this is also often points to what race is cooking what and you either get that or you don’t, but yes, its key if you’re after one flavor variety or another. So, for those still guessing, this is the soul food version and personally, my favorite style, and often that means to get the best of the best, you have to go off the map & away from the mainstream and regular tourist drags. I and other Foodie Agents, have not been alone in this quest and if that also needs explaining, you’re either ignorant or just coming into this study path of The Foodie Way. I make the sojourn to The Rib Hut at least once a week to enjoy the food and of course the company of Momma and crew, which often consists of her lovely children, grandchildren, great grandchildren and too many nephews and nieces to count! Her own family and friends probably constitutes at least ½ of the place’s income! As customers come and go, you’ll here Momma pleasingly say things like, «that’s my cousin» or «my daughter’s child.» The place is rustic for sure, and the surrounding neighborhood is just a tad west of Savannah’s Historic District, but easily found right over the West Bay Bridge (as I call it), on the way to Garden City. Unlikely this industrial, but revitalizing corridor, will really impress compared to the historic area just left behind, but for such a short trip away from it, you’ll get your reward in other Foodie departments. The first time I made the trip 20 years ago, it was in the company of fellow Foodie mentors, who were multi millionaire industrialists themselves, that believe it or not, were, in part, inspiration for Wes Anderson’s film, «The Royal Tenenbaums.» I said the place was about characters, remember? And other than the local characters playing pool inside, the autograph wall shows Foodie Legends like Carson’s musical sidekick Doc Severinsen popping by, as well Hall & Oates, even famed «Bowser» from Sha Na Na leaving his mark. But even before entering The Rib Hut, you’ll see the pile of wood outside the door and will probably have smelled the distinct cooking flavors wafting while still driving towards it! The parking lot is a bit to negotiate but don’t be afraid to just line your car up in the same weird way as all of the others. Trust me, it works itself out. If you see the business gray SUV parked in front of the entrance doors, its a sure sign Momma is in the kitchen! As one enters, one takes note of the quirky atmosphere, which has admittedly waned, and as their is no table side service really to speak of, most get take out, but if Momma is on tap, I would say grab a stool at the counter or table in the front room to watch, learn and hopefully get to meet her. She loves, loves and loves visitors and people who come in to see her! In the South she’s what we call Gullah/​Geechee or a mix of the two major slave descendant cultures that came to Georgia. If at first Momma seems reserved, its a bit of her Gullah side coming out, as they are often not the first to speak, and prefer you to speak first. After a little of that, you’re good but with what little she says? She’s telling you A LOT so pay attention Foodie Agents! There’s wisdom to be found here beyond just the food! So, the food. I positively love her pulled pork and recommend the dinner portion which comes with a side salad. There’s a ton of bread that comes with it but I like it without, so be sure to specify or she’ll criticize you if she sees you didn’t eat it! Her BBQ chicken is also the stuff of Foodie fairy tales and will positively melt in your mouth as the good stuff is meant to. Almost without hesitation, I order the crab cakes or sometimes, devil crabs, both two at a time, and unlike the all too familiar, «bready» recipes, this is probably 60% crabmeat or more, and that is also how it should be in a Foodie Haven. Her fried shrimp also very quality, and although she doesn’t make them herself, now and again I can’t resist the sweet crunchy fried sweet potato sticks as a side. They’re pretty decadent! Obviously with a name like The Rib Hut, its what most people are ordering. I’m not a fan of beef ribs but love her pork variety as its less mouth wear and tear and seems to me you get more meat out of them. So yes, go at least once to this Foodie Classic so you can say you did, and hopefully you’ll return and return! CASH ONLY!