Best Barbecue Beef Ribs in Chicago
The 18 Best Barbecue Joints in Chicago, According to Top Pitmasters
From Texas-mode brisket at Smoque to old-school rib tips at Chicago instituion Honey 1 BBQ, these are your must-hitting spots for Chicago smoked meats.
In the pantheon of iconic barbecue regions (ya know, the kinds of places that take their barbecue so seriously that people will fight you lot with a cleaver over something equally trivial as sauce), Chicago doesn't typically take top billing. This isn't Kansas Metropolis or Memphis, after all. Merely this is a city that layers sausage into deep-dish pizza the aforementioned way bakers frost a cake, and so this is clearly a city that takes meat seriously, including the smoked kind.
The fact that Chicago isn't the kind of urban center tethered to regional pastimes frees it up to innovate its own styles of 'cue—unbound from the more rigid traditions that define iconic cookery in, say, Texas or the Carolinas. Rather, Chi-boondocks pitmasters are complimentary to tinker with new styles and techniques, draw on myriad influences, and even invent their own contraptions, like the legendary glass aquarium smokers found at Southward Side institutions Honey one BBQ and Lem'due south Bar-B-Q. "Chicago'southward really become an astonishing charcoal-broil town," says Barry Sorkin, possessor of Smoque. "The nice thing most being in a city that doesn't take a securely rooted manner of charcoal-broil is that chefs, every bit they discover barbecue, have license to do whatever they want. And so what nosotros accept here is a various and eclectic spectrum of barbecue options that y'all couldn't say about some of these other classic barbecue cities."
John Manion, culinary managing director at Babygold Barbeque and executive chef-owner at El Che Steakhouse & Bar, echoes those sentiments. "Chicago barbecue is its own fauna. In Chicago information technology's rib tips and saucy, and the scene has definitely evolved. There are a lot of people doing much better barbecue now."
Starving however? With summertime on the horizon, and thus the unofficial green light to eat smoked meat with reckless abandon for months on finish, cravings for brisket, ribs, and pulled pork are reaching a fever pitch. To assistance us dip our toes into our local barbecue scene's saucy waters, we consulted local experts—pitmasters who know their way around a smoker, as well as barbecue-loving chefs who appreciate a finger-licking feast equally much every bit the next diner. From tri-tip ninjas to Texas barbecue whisperers, these insiders are more than qualified to guide smoke-curious Chicagoans through this meat-centric labyrinth, every bit evidenced by the following rundown of noteworthy joints from Irving Park to S Shore. So without further ado, whorl upwards your sleeves, tuck that napkin into your collar, and go ready to sink your teeth into a charcoal-broil landscape that, according to Charlie McKenna, owner of Lillie'southward Q, ranks as "1 of the most underrated in the country."
The nuts: To telephone call Flat & Point, Logan Square'due south singular Alpine-inspired smokehouse, a barbecue joint would be an egregious over-simplification. Courtesy of chef Brian Bruns, an alum of fine dining titans Spiaggia and TRU, this cozy lodge-like restaurant combines passions for local sourcing, Alpine inspirations, and as the website points out, "forest-fired everything." The result is a restaurant that feels like charcoal-broil that'due south taken a semester abroad, with a major in pyrotechnics. Along with charcuterie, pastas, and bagels, the menu emphasizes smoked meats, which take the innovative form of brisket gougeres, smoked duck with grilled cornbread, and grilled pork chops with braising greens puree. Come weekends, snag a brisket bagel sandwich off the bakery menu and blow your brunch expectations out of the water.
What the experts say: "They're non exclusively barbecue, but they practise it right," proclaims Manion of this mannerly husband-and-wife spot. "It pays homage to charcoal-broil without trying to intellectualize information technology. They're doing composed dishes, just it feels authentic and not contrived at all. What they're doing makes sense, and when you talk about doing composed barbecue dishes, information technology oftentimes does not." Tim Cottini, executive chef of Bub City, is besides a fan of Apartment & Point's elevated barbecue: "I love seeing what chef Bruns is doing at Flat & Point, where he has taken his passion for barbecue and evolved information technology into an elevated dining experience."
How to book: Make a dine-in reservation on Tock or order takeout via Toast.
Available for Delivery/Takeout
The basics: With a fine dining full-blooded that's seen him spend time in acclaimed kitchens like Moto, the bygone Willy Wonka factory of a tasting carte du jour restaurant, D'Andre Carter brings a distinguished sensibility to his charcoal-broil. Now at his dwelling house-y Evanston eating house that he runs with his wife Heather Bublick, it'south out with the molecular gastronomy and in with the low-and-dull traditions he came to honey while helping his grandmother cook barbecue on the southside. Present, he keeps the familial comforts live with a card of slow-roasted, braised, and smoked meats aplenty, from brisket sandwiches and tender rib tips to smoked pastrami and even spicy 'Nduja sausage. Along with sides like flossy apple tree slaw and roasted sweet potatoes with cinnamon butter, every element of the menu is meticulously refined, from the specs of his seasoning blends to the hours spent cooking over low heat.
What the experts say: "I had some of the virtually succulent barbecue of my life from Soul & Smoke at a fundraising consequence recently. Like, listen-blowingly good," proclaims Christine Cikowski, chef/partner of Dearest Butter Fried Chicken. "The brisket was so tender, perfectly sauced and seasoned. They are crushin' it!" According to Brian Bruns, chef/owner of Flat & Point, they're part of the new guard of Chicago 'cue, carving their ain path. "They're doing a squeamish task putting their own spin on things," he says. "In that location'southward no specific style to what nosotros exercise here, so anybody has the opportunity to mix and match and practice their own thing." And Manion feels that Carter really puts the soul in Soul & Smoke: "It's really super soulful, and as much as it can be, personal. Sometimes with barbecue yous have the feeling that everyone'south doing the same affair. It's f&cking terrific."
How to book: Order online from the Evanston restaurant via Toast, and in that location'due south also a delivery-just ghost kitchen in Avondale. Soul & Fume has a location within Fourth dimension Out Market Chicago, for dine-in or delivery via Uber Eats.
The nuts: Some other instance of grandmothers instilling an early love for barbecue, Dominique Leach has gotten back to her culinary roots (after a stint in fine dining at Spiaggia, as one does) with this nutrient truck-turned-restaurant. Blackness- and queer-owned—distinct in an industry stereotypically featuring straight white men—Lexington Betty started with food trucks before planting roots in Galewood near Oak Park, and calculation a stall in Pullman'due south One Eleven Food Hall. Evidently, the fanfare for her applewood-smoked pork, chicken, and brisket was sky-high, because not only is she expanding, she's taking over the entire food hall and turning it into a larger, full-service barbecue restaurant (which means she'south as well closing the Galewood location in gild to centralize).
What the experts say: Rob Levitt, head butcher at Publican Quality Meats, values the eating place for what it represents (in addition to just having direct-up expert food). "I'1000 a large fan of Lexington Betty," he says. "Dominique is a great chef and a actually overnice person and I dear that Chicago tin evidence the globe that women tin make offset-rate barbecue."
How to book: Online ordering is bachelor via Clover, and dine-in and takeout are bachelor at both locations until Leach shifts all operations to Pullman.
The basics: Effectually since 1994, which is basically aboriginal past eating house standards, Smoke Daddy was a progenitor of Chicago's barbecue renaissance. A fixture on the Division Street elevate before it became the infamous sports bar strip it is today, this neighborhood cornerstone has endured with its increasingly lengthy arts and crafts beer list, nightly alive music (with an emphasis on blues), and bountiful platters brimming with rotisserie chicken, babe back ribs, burnt ends, and brisket. Nearing thirty years in business organisation, Smoke Daddy has likewise always been able to dexterously evolve, from adding a huge new patio to rounding out its menu with thoughtful new options, like smoked corned beef, Cajun fish sandwiches, rotisserie craven salads, and pimento cheese hush puppies with green chili jam.
What the experts say: "Before we opened, that was always my go-to place," Sorkin says, calling Fume Daddy a longtime favorite. "In my mind, they're ane of the mainstays that's always been actually good, and they've evolved really nicely, and upped their game multiple times over the last decade." For Bruns, he's long been a fan of their pulled pork sandwiches in detail.
How to book: Reservations are e'er on Tock. There's likewise a newer location in Wrigleyville in the Hotel Zachary.
Available for Delivery/Takeout
The basics: In terms of hallowed old-school classics, Honey 1 BBQ is to barbecue as Factor & Georgetti is to filet mignon. Helmed by Robert Adams, himself a local icon for his timeworn recipes and innovations with his drinking glass-walled aquarium smoker, which cooks rib tips, chicken, and pulled pork to smoky perfection over a wood fire. By entombing his meat in smoke, over a crackling flame, each plate comes out reliably succulent and fragrant, doled out on trays at this frills-gratuitous counter-service staple in Bronzeville.
What the experts say: "Information technology's onetime-school Chicago barbecue, and they've held true to information technology," says Sorkin, citing his honey for the venerable Southside institution, and for Adams. "Even as barbecue has changed around them, they've clung to what they do, and it's timeless."
How to book: Dine at the restaurant on a first come, first served footing, or place a carryout order by calling Dearest i at (773) 285-9455.
The basics: This newer spot from El Che executive chef-owner John Manion is located inside legendary Berwyn music venue FitzGerald's, which has undergone a host of welcome upgrades under new owner Volition Duncan, including an Airbnb "sleepover castle" above the venue and mobile musician-in-truck concerts that drove effectually the neighborhood throughout the pandemic. Now dorsum in full swing with live music almost nightly, Babygold Barbeque offers the perfect culinary compliment to a rollicking post-vax summer evening. Endeavor a Berwyn-Style Super Deluxe BBQ Lath, an ever-irresolute chef's choice of smoked meats, fixins, and sides, and wash it downwardly with their ain Babygold branded brews.
What the experts say: "Traditional BBQ [regions] are beholden to tradition and what people expect," says McKenna, emphasizing the unique vantage point that gives way to a Chicago 'cue pop-upwards like Babygold'southward flexible, wide-ranging approach. "We take more room to experiment and try different things."
How to volume: Call 708-637-4364 and society via Toast for take-out.
Bachelor for Reservations
The basics: When Mississippi-born brothers Bruce and Myles Lemons first opened their modest Southside BBQ shop back in 1954, they had no idea they'd be launching a Chicago fable. Fast-frontward 65+ years and the pair's autumn-off-the-bone ribs, tender smoked rib tips, crispy fried chicken, and tangy original sauce continues to elicit a near-constant line out the door.
What the experts say: "Barbecue coexists with fried offerings in a harmonious symbiosis and yous demand to feel both to fully sympathize Lem's," says Manion. "Go with large tips, links, a quarter fried chicken night, fried chicken livers (y'all've come all this way), a quarter slaw, a quarter murphy salad, and extra sauce. This is a meal best enjoyed continuing up." McKenna notes that the Chicago-style aquarium smoker is a local institution and says not to miss the rib tips, while Sorkin and Bruns put Lem'due south in the aforementioned OG column as Honey 1: "To me, they're in the same category. If you lot want old-school Chicago barbecue, that's where yous get," says Sorkin, while Bruns compares it to Calumet Fisheries, another local institution, and shouts out their rib tips as something special—and uniquely Chicago.
How to book: Stop by for first come up, kickoff served seating or call 773-994-2428 for have-out.
The nuts: This sometime-school 'cue store offers more than than a few incentives to make the trek out to the far Northwest side. For starters, there's the requisite pulled pork, baby back ribs, buttermilk fried chicken, and brisket, all prepared with the signature affect of a seasoned pitmaster. Add together to that smoked salmon, overstuffed burritos, Nashville hot chicken sandwiches, smoked Polish sausage, and Cheerwine on draft and you'll wonder why any other articulation fifty-fifty bothers serving lunch.
What the experts say: "Chicago has so many diverse neighborhoods and the restaurants that feed them also highlight these diverse flavors," says Christian Eckmann, executive chef-partner of Bub City, backing up this staple'southward smorgasbord of compact offerings. "Around the city you lot tin can find everything from solid Chinese BBQ to Southern-fashion BBQ, Korean BBQ to Caribbean area, then much more."
How to book: Terminate past for counter service, phone call 773-628-7870 or society online for take-out.
Bachelor for Delivery/Takeout
The nuts: Pitmaster Sam Gilbert knows his rib tips. Heralded far and wide as some of the metropolis's very best, Gilbert begins by marinating the prized Southside original at length before rubbing them downwards with a proprietary spice blend and letting them roast slow-and-low in a giant hickory smoker. Last but not least, he throws the juicy pork nubs atop a peppery grill for the ultimate charred, flame-kissed bark and toothsome bite. A heap of fresh-cutting, made-to-guild fries serves equally a worthy supporting act.
What the experts say: "What makes us unique is we offering every style out there depending on the identify, unlike some other cities where you lot volition get a lot of the same thing," says McKenna.
How to book: Finish by for first come, start served seating or social club have-out online.
Available for Commitment/Takeout
The basics: If Texas-style is your thing, this venerable Northside smoke shack has your wearisome-smoked cravings covered. Unsurprisingly, succulent, perfectly rendered, and bark-topped brisket tops the menu, followed past ribs, pulled pork, and juicy smoked sausages shipped all the mode from Taylor, Texas. Yous'll even find a few plot twists, like chopped brisket tacos, strewn with fresh cilantro and chile de arbol salsa. And save some room for dessert—the pecan bread pudding, thick and velvety below a generous drizzle of bourbon caramel sauce, is a true sleeper hit.
What the experts say: "I distinctly remember Smoque existence the first barbecue spot that nutrient writers and bloggers took seriously," says Manion. "I think information technology was the introduction of Texas-manner brisket into the Chicago barbecue vernacular, just people took observe, lines were formed, and BBQ sold out daily. Smoque lives upwardly to its reputation and although not very sometime, seems similar the OG of the new moving ridge of BBQ spots." Eckmann calls it "the place to become for St. Louis manner ribs," and McKenna dubs the brisket "the showstopper." Being in the same neighborhood as Smoque, Levitt has been a longtime fan likewise: "I have to give some honey to Barry and the squad at Smoque. They are in my neighborhood and we've been eating there since mean solar day one. The nutrient is always delicious and there is none of the usual barbecue pretense."
How to book: Finish by for commencement come up, beginning served patio seating, call 773-545-7427 and social club take-out via Toast, or social club delivery via Caviar.
Available for Commitment/Takeout
The nuts: This no-frills Southside counter-serve has been dishing up copious amounts of classic Chicago rib tips, chicken dinners with all the fixings, and fiery hot links plus buckets upon buckets of plump Gulf shrimp for the past 75+ years. And like any good BBQ articulation worth its rub, fussy dine-in service was never the draw. Arrive and get out, or stick around a while if you want but don't look a tablecloth.
What the experts say: "Chicago is pretty unique in the barbecue world," says Manion. "I don't call back there'southward anyone in KC, Memphis, or Texas trying to make 'Chicago-style' barbecue. To me, it's characterized by aquarium smokers, tips, links, and sauce—shit gets saucy."
How to book: Stop by for counter service or call 773-247-4360 for accept-out.
Bachelor for Delivery/Takeout
The basics: As the first location to announce the return of a big-scale local music festival with last summer's annual Windy Metropolis Smokeout, this land-fried Lettuce Entertain You'south Bub City staple has helped u.s. ease back into normal life—that'due south if normal life involves cool amounts of BBQ goodness. Stock up on backyard cookout bliss like hickory smoked chicken wings, dreamy baby back ribs, brisket-topped nachos, and waffle fries loaded with pulled pork and molten cheese, and so launder it all down with a bottle of unmarried barrel bourbon or a refreshing tropical cocktail from neighboring tiki icon 3 Dots and a Dash.
What the experts say: "There's a real interest and initiative by Chicago pitmasters and chefs to emulate the traditions of other regions and brand these methods and techniques their own," says Manion, nodding to Bub Urban center'south eclectic spread. "It feels like there's a freedom to inject some of what makes Chicago such a dynamic cooking scene into the 'cue. And while the end results sometimes deviate from regional purity, they tend to be freewheeling, fresh, and innovative." For Sorkin, he applauds Bub Metropolis for its upbeat vibe and contributions to the city over all. "It's a fun place to go, they practise a neat job with their charcoal-broil, they have great music, and they're responsible for 1 of the best barbecue fests in the country with the Windy City Smokeout," he says. "They're a hugely important office of Chicago's barbecue landscape."
How to volume: Reserve via Tock or order take-out and delivery via ChowNow and Caviar.
Bachelor for Delivery/Takeout
The basics: A maestro when it comes to Southern-style seasonings, Chef Charlie McKenna proudly presided over his saucy empire'south original North Avenue flagship for a full decade before it permanently shuttered several weeks after the statewide virus-induced lockdown went into effect, seemingly forever ago in 2020. Lucky for the states, though, the pulled pork specialists seamlessly transitioned to W Town's bustling District Brew Yards shortly after closing the Wicker Park outpost and the sudsy team-upwards proves to be the ideal landing identify for McKenna's compact delights and comfort classic sides.
What the experts say: "Exercise yous know about smoked tri-tip? Practise you similar delicious sauce(s)? Have you always had truly, legitimately, award-winning pulled pork?" asks Manion. "If the respond to any of these questions is 'aye', you might similar Lillie'due south Q as much every bit I exercise." Bruns is also a fan of their delicious sauces ("I take their Carolina Gold sauce in my refrigerator.") According to Eckmann, the smoked tri tip and baby back ribs are "insane," and "the new location is a perfect twenty-four hours drinking spot for a sunny twenty-four hours." Sorkin hops on the tri-tip bandwagon too: "If you've eaten tri-tip in Chicago, at that place's a skillful run a risk it was at Lillie's Q."
How to book: Stop past for first come, showtime served seating or order take-out and delivery via Caviar and Toast.
The basics: Another Southside favorite, this relative newcomer continues to brand a serious play for the expanse'south top barbecue destination with massive smoked turkey legs, spicy rib tips, bold and juicy sausage links, and crunchy fried chicken wings, all glistening under a coating of invigoratingly zesty all the same expertly counterbalanced house-made sauce. And don't slumber on the sides, either—spud salad, creamy slaw, and hand-cut, never-frozen chips drive the whole affair habitation.
What the experts say: "I see a lot of cooks going abroad from rigid 'these are KC style ribs' or this is 'true Texas brisket' and simply making delicious smoked meats in a manner that's true to them and their experience," Manion explains, basically spelling out Trice's poultry-savvy prerogative. "The future is vivid for Chicago 'cue." "I retrieve that nosotros will continue to see chefs getting more and more than artistic past incorporating the apply of local ingredients with traditional cooking techniques," adds Eckman.
How to book: Stop by for first come, first served seating, call 773-966-5018 or lodge via Toast for accept-out, or order delivery via Uber Eats.
The basics: Rustic, stone 'north' roll roadhouse stylings meet cheffy precision inside this sprawling Due west Loop hideout. The have-out and delivery faithful might non be able to recreate Green Street's atmosphere at home—unless their flat just happens to wait like an oddly endearing mashup of Texas Chainsaw Massacre-meets-belatedly '80s Patrick Swayze artful—just at to the lowest degree they can eat like a badass with a total nib of brisket, hot links, pulled pork, smoked chicken, ribs, finger lickin' sides, and common cold canned beer. Those hungry for a true Texas vibe can take full advantage of the irresistible retro ambiance. The poison is yours for the picking.
What the experts say: "Bringing the Texas aesthetic to Chicago, I love the vibe of the large one-time warehouse minimally busy with lots of smoke on the walls," says McKenna. "Corking place to hang and have some common cold beers. And BBQ doesn't always have to be about meat—definitely check out their smoked salmon. It'south a hidden gem." Eckmann farther spills the beans, naming information technology equally "the just place in the metropolis for Texas beefiness curt ribs on the weekends," and Bruns cites it as his most-visited barbecue place in town, for their always-consistent food, fun atmosphere, and Texas-style barbecue.
How to book: Stop by for first come, first served seating, order take-out via Toast, and get delivery via Caviar.
Available for Delivery/Takeout
The basics: Fine dining barbecue? Y'all bet your USDA prime beef. Glory chef Art Smith is backside this seemingly contradictory Gilded Declension destination, a culinary idea so crazy that it but might work—and work information technology does. Nosotros're talking brisket meatballs, fried green tomatoes, brisket burnt ends, hanger steak burgers, pulled pork shoulder, and more, each bearing the mouthwatering marker of a bonafide high-finish chef.
What the experts say: "Since this isn't a traditional BBQ region, information technology's taken some time to educate our consumers that BBQ isn't simply a cheap way of nutrient that anybody can do," McKenna explains. "We have spent hours and hours working on our burn management, seasoning blends, product quality, and finishing technique. I've worked in some of the all-time restaurants in the world—TRU and Norman's in Miami—and BBQ is i of the hardest foods to melt." Sorkin echoes those sentiments, calling Chicago q the first of the fine dining charcoal-broil places. "If you tin can get used to eating charcoal-broil in an upscale environs, that'south the place to do it. Peachy bourbon and whiskey choices too."
How to order: Society have-out online, or get delivery via Uber Eats and Caviar.
Available for Reservations
The basics: An Old Boondocks fixture since Quondam Boondocks was young, this handsome barroom has been quietly serving upwardly some of Chicago'south finest infant back ribs for virtually a century. One-time-fashioned fish fry, tedious-roasted chicken, stellar BBQ wings, and melt-in-your-mouth hand-pulled pork add some color to the downhome Midwestern nostalgia.
What the experts say: "I really call up Chicago is on the rise, and that'due south not with more barbecue restaurants," McKenna clarifies with a nod to this humble eating place'due south long standing still understated grip on the urban center. "It's more about the people in Chicago and tourists [visiting] Chicago becoming more aware of how groovy the scene is here." Helping to set that scene are the legendary ribs, which Bruns calls fall-off-the-bone tender and "super saucy."
How to volume: Call 312-266-1616 for reservations.
Available for Commitment/Takeout
The basics: Achieved pitmaster Willie Wagner helms this homey woodclad Pilsen saloon, consummate with a stage for alive acts, a lavish mahogany back bar, and more hokey cowboy art than an Oklahoma flea market. And while quarantine initially silenced the in one case never-catastrophe stream of Hank Williams encompass bands, in that location'due south nothing stopping you this summer from pulling on your finest wranglers, grabbing a dusty guitar, and jamming abroad in your living room to an outsourced backdrop of peppery dry-rubbed brisket, meaty St. Louis-style ribs, and some of the most flavorful pulled pork this side of Memphis.
What the experts say: "It's a archetype identify with and so much character," says Steve Lewis, possessor/partner of Logan Square'south charcuterie wonderland, Lardon. "The music is awesome and the BBQ is cracking." McKenna concurs: "This place has a classic Chicago bar and the mix between very good meats and honky tonk bands makes for a corking time. Willie the pitmaster-possessor has put together a bully place."
How to book: Order online for have-out or go commitment via Caviar, Uber Eats, and ChowNow.
Available for Delivery/Takeout
Jay Gentile is a contributor for Thrillist.
Matt Kirouac is a recent transplant to Oklahoma City afterwards two and a half years of RV living. Matt Kirouac is a travel author
working on a memoir nearly the ballsy ups and downs from life on the road as a gay couple—and the lessons learned along the fashion. Follow him on IG @mattkirouacofficial.
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Source: https://www.thrillist.com/eat/chicago/best-bbq-joints-chicago
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