Chicago, Illinois
"Born on the South Side, Chicago BBQ is famous for its aquarium smokers, rib tips, and the classic 'Tip-and-Link' combo."
The Staple
Rib Tips & Hot Links
Sauce Base
Sweet Tomato
Fuel Source
Hickory
The Aquarium Smokers
Chicago has a unique BBQ culture on the South Side. The coolest part is the Aquarium Smoker. These are big glass and steel boxes that sit right inside the restaurants. Pitmasters build hickory fires under the meat. They control the heat by spraying the fire with a garden hose. It’s a real hands-on way to smoke.
The Rib Tip
In St. Louis, they trim the tips off the ribs to make them look neat. In Chicago, they turn those trimmings into the main event. Rib Tips are the meaty ends of the rib. They are chopped into chunks and smoked over hickory. You have to eat around the cartilage, but the flavor is great because they are so fatty.
Hot Links and the Combo
The standard Chicago order is the Tip and Link Combo. It’s a pile of rib tips served with a spicy pork sausage.
The Presentation: Drenched
Chicago BBQ isn’t about sauce on the side. The meat is usually put on a slice of white bread. Then it’s drenched in a sweet tomato sauce and topped with fries. The bread soaks up everything. It’s a delicious mess.