Chicago, Illinois

The Aquarium Smokers

Chicago has a deeply unique BBQ culture centered on the South Side. The most visually striking element is the Aquarium Smoker. These are massive, custom-built rectangular glass-and-steel smokers that sit directly inside the restaurants (vented through the roof). Pitmasters tend fires of hickory logs beneath the meat, adjusting the heat by spraying the fire with a garden hose.

The Rib Tip

While St. Louis trims the tips off the spare ribs to make them uniform, Chicago turns those trimmings into the main event. Rib Tips are the cartilage-heavy, meaty ends of the spare rib. They are chopped into bite-sized chunks, smoked over hickory, and served in a pile. They require some work to eat around the cartilage, but they are incredibly flavorful and fatty.

Hot Links and the Combo

The standard Chicago BBQ order is the Tip and Link Combo. This is a pile of chopped rib tips served alongside a smoked, spicy pork sausage (the Hot Link).

The Presentation: Drenched

Chicago BBQ is not a “sauce on the side” culture. The tips and links are typically thrown onto a slice of white bread, drenched in a sweet, mild, tomato-based sauce, and topped with a mountain of fresh french fries. The bread absorbs the grease and the sauce, becoming a delicious, messy treat of its own.