North Carolina, a state deeply rooted in barbecue culture, is preparing to say goodbye to two of its most cherished barbecue joints. Short Sugar’s in Reidsville and Kepley’s BBQ in High Point, with a combined history of over 150 years, are closing their doors for good. For many, these closures mark the end of an era, as these restaurants were not just places to eat but also pieces of the community’s cultural fabric.
The Legacy of Short Sugar’s BBQ
Short Sugar’s BBQ, a drive-in barbecue spot in Reidsville, officially closed its doors last week. Founded in 1949 by brothers Johnny and Clyde Overby, Short Sugar’s was named after their late brother, Eldridge, affectionately nicknamed “Short Sugar.” Over the decades, it became one of North Carolina’s iconic barbecue destinations, even earning a place on the North Carolina Barbecue Society’s Historic BBQ Trail.
The restaurant’s unique Lexington-style barbecue, which featured smoked pork shoulders served with a signature thin, dark, and sweet sauce, made it a favorite among locals and visitors alike. Diners could choose their pork minced, chopped, or sliced, and the flavors kept them coming back for more.
Short Sugar’s was more than just a barbecue joint—it was a hub of activity and social connection. In its heyday, the drive-in was a gathering place for teenagers and families, with a bustling parking lot filled with cars and lively conversations. Its reputation extended beyond the town of Reidsville, drawing visitors from neighboring areas.
David Wilson, who became involved with the restaurant in 1980 after his father-in-law Johnny Overby passed away, played a significant role in maintaining its traditions. In a 2011 interview with the Southern Foodways Alliance, Wilson shared some of the restaurant’s unique history. “There are a lot of interesting stories,” he said. “Professional wrestlers traveling between Greensboro and Danville used to stop by, eat together, and then head off to wrestle each other.”
However, recent years brought challenges for Short Sugar’s. Staffing shortages led to sporadic operating hours, and the restaurant struggled to stay open consistently. Despite its historical significance, the smokehouse has now gone quiet. Wilson declined to comment on the closure, leaving fans to reminisce about the memories and flavors that defined the beloved eatery.
Kepley’s BBQ – A High Point Staple
In High Point, another barbecue legend is preparing to shut its doors. Kepley’s BBQ, which has been serving the community since 1948, will officially close on February 8. Founded by Hayden Kepley in a repurposed military surplus building, the restaurant quickly gained popularity for its Lexington-style barbecue.
Kepley’s signature offerings included smoked pork shoulders, paired with a tangy, red-tinged sauce and slaw. Over the years, it became a go-to spot for barbecue lovers and a cornerstone of High Point’s culinary scene.
Bob Burleson, who began working at Kepley’s as a teenage carhop in 1948, eventually became the face of the restaurant. He purchased the business in 1962 and ran it with passion and dedication for decades. Under his leadership, Kepley’s cemented its place as a community institution. Burleson’s commitment to quality and tradition kept customers coming back, and many families made Kepley’s a regular part of their lives.
Burleson passed away in 2022 at the age of 90, leaving the restaurant in the hands of his daughter, Susan Burleson. Despite her best efforts to keep the family legacy alive, the decision was made to close the restaurant.
The closure of Kepley’s was first reported by the High Point Enterprise, and the news was met with an outpouring of support and sadness from the community. Recognizing the demand for one last taste of Kepley’s barbecue, Susan shared on Facebook that customers could arrange to have orders shipped, providing a final opportunity to savor the restaurant’s iconic flavors.
A Changing Landscape for North Carolina Barbecue
The closures of Short Sugar’s and Kepley’s reflect a broader trend of historic barbecue joints disappearing from North Carolina’s culinary landscape. These restaurants represent a style of barbecue that is deeply tied to the state’s heritage, characterized by its slow-cooked pork, tangy sauces, and rich traditions.
However, maintaining these establishments has become increasingly difficult in recent years. Challenges such as staffing shortages, rising operating costs, and changing dining habits have taken a toll on family-owned restaurants. Many owners are finding it hard to keep their doors open, even as loyal customers continue to support them.
For fans of North Carolina barbecue, the loss of these historic joints is deeply felt. Short Sugar’s and Kepley’s were more than places to eat—they were places where memories were made. Families gathered for meals, friends caught up over plates of barbecue, and communities bonded over shared traditions.
A Last Chance to Visit
While Short Sugar’s has already closed, there’s still time to visit Kepley’s before its final day on February 8. Whether you’re a longtime fan or a newcomer eager to experience authentic North Carolina barbecue, a visit to Kepley’s offers a chance to be part of its history before it’s too late.
For those unable to make the trip, Kepley’s is offering a unique solution: diners can arrange to have their barbecue shipped, ensuring that fans near and far can enjoy one last taste of this legendary eatery.
Preserving the Legacy
As North Carolina bids farewell to Short Sugar’s and Kepley’s, it’s important to remember the role these establishments played in shaping the state’s barbecue culture. Their stories serve as a reminder of the rich culinary traditions that define North Carolina and the importance of preserving these traditions for future generations.
While the smoke may be clearing at these two historic joints, their legacies will live on in the memories of those who shared meals, stories, and laughter within their walls.
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