The line often winds around the block at this Northwest Side ’cue fave. The beautifully marbled brisket’s the star of the show, but the St. Louis spareribs and chicken are equally droolworthy. En savoir plus .
The pulled pork and thick slices of smoked tri-tip at this Wicker Park spot prove chef-owner Charlie McKenna is every bit deserving of that World Championship Barbecue trophy behind the bar. En savoir plus .
The smoke leans light at this Rogers Park spot, but it’s a solid choice for tender brisket, pulled pork with a bright apple flavor and pulled chicken that moves into comforting Thanksgiving territory. En savoir plus .
We suggest ordering slabs of meaty spareribs, a mess of rib tips and a plate of hot links. If you’re still hungry after the main event, juicy smoked chicken and crispy catfish should round things out. En savoir plus .
After a decade towing a smoker welded to a boat trailer, Ali Lahiani got a storefront and invested in a Chicago-style aquarium smoker to turn out his signature rib tips and weekend-only short ribs. En savoir plus .
Willie Wagner set up shop in Pilsen to serve his “Memphis-style,” dry-rubbed barbecue. The smoky pulled pork clocks in as one of the best around. Tender, juicy chicken comes in second. En savoir plus .
