Sweet P’s Barbecue aims for ‘family juke joint’ atmosphere

Photo by Amy Smotherman Burgess // Buy this photo

Chris Ford, owner of Sweet P’s Barbeque and Soul House at Willow Point Marina, prepares barbecue chicken on the smoker.

Photo by Amy Smotherman Burgess

Chris Ford, owner of Sweet P’s Barbeque and Soul House at Willow Point Marina, prepares barbecue chicken on the smoker.

Chris Ford opened Sweet P’s Barbeque & Soul House at Willow Point Marina, 3725 Maryville Pike, in May of 2009. Before that, Sweet P’s was a catering business operated out of Ford’s home. It was during that time that Ford’s cousin, Jonathan Ford, came on board to assist in the business.

Why did you go into the barbecue business?

I was a musician with Gran Torino for 10 years, and we played all over the United States. The band’s favorite pastime was going to old-fashioned barbecue joints and soul food restaurants. The smaller and more off the beaten path the better. During this time I had begun to experiment with barbecue while we were off the road, and I really enjoyed it.

What varieties of wood do you use for smoking?

We use a mixture of hickory and white oak.

What sets your barbecue apart from the rest?

At Sweet P’s we respect the age-old art of smoking and try to be as purist as we can. We use an outdoor pit smoker and fire it up every day, cooking slow and low. We do not use gas or electric cookers, no marinades or adding sauce to the product. We use a little dry rub to everything that goes on the smoker, and that’s it. Our feeling is if you can’t enjoy the meat without sauce, you have not done it right. That’s what sets us apart.

Have you ever competed in a Kansas City Barbecue Society-sanctioned event?

No. We are a small family-run outfit that works seven days a week feeding people at the restaurant or catered events. To do a barbecue contest would mean having to shut down our business for the duration of the contest and paying an entry fee. Right now that doesn’t make fiscal sense for us. However, we would love to do some when the time is right.

What makes your restaurant unique?

We have embraced the off-the-beaten-path mentality. Our favorite description of the restaurant is a “family juke joint.” We do not have servers, menus, matching outfits or Muzak playing. A chalk board displays our menu, a jukebox provides the music and we operate cafeteria style. Our focus is on the food. Everything is made fresh daily from scratch. We are very proud not only of our barbecue but our sides and daily specials.

Finish this sentence. A good barbecue rib always …

A good barbecue rib always pulls clean from the bone without falling off the bone.

List three of the best-selling items on your menu.

The barbecue burrito, mac n’ cheese, and tomato n’ blues salad.

What is your price point?

Our average ticket is just under $10 per person.

Why should someone visit your establishment?

We are a no-nonsense, old-school barbecue joint with Southern style that has really delicious food. From our greens n’ things to our smoke n’ soul chicken, our food is made with passion. We love what we do.

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