Travel Itinerary
Illinois might not be the first state that comes to mind for barbecue, but make no mistake – the Prairie State knows how to smoke some serious ribs.
From Chicago’s saucy South Side to small-town gems scattered throughout the state, Illinois has developed its own distinctive barbecue identity.
These rib joints serve up everything from traditional hickory-smoked slabs to innovative fusion creations that’ll have you licking your fingers clean.
1. Lem’s Bar-B-Q: South Side Legend
Family-owned since 1954, this Chicago institution practically invented the city’s signature aquarium smoker style.
The ribs emerge with that perfect pink smoke ring and a caramelized exterior that locals crave.
What makes Lem’s special isn’t just their secret sauce (tangy with a hint of sweetness) but their unwavering consistency decade after decade.
2. Honey 1 BBQ: Smoky Soul Food Paradise
Run by Arkansas transplant Robert Adams Sr., Honey 1 brings authentic Southern techniques to Chicago’s Northwest Side.
Their glass-enclosed smoker works overtime producing ribs with a distinctive hickory perfume that hits you the moment you walk in.
Adams insists on using only oak logs for that clean, intense smoke flavor.
3. Alice’s Bar-B-Que: Time-Honored Treasure
Hidden in Chicago’s West Side, Alice’s small storefront belies the massive flavor inside. Their fall-off-the-bone ribs get a double treatment – slow-smoked then finished on the grill for that distinctive char.
The sauce here leans sweet with subtle heat undertones that build gradually.
Locals know to request the “hot links and tips” combo – a Chicago barbecue tradition combining rib tips with spicy sausage links that’ll make your taste buds dance.
4. Hecky’s Barbecue: Evanston’s Saucy Staple
“It’s the sauce” isn’t just Hecky’s slogan – it’s the gospel truth.
This Evanston legend has been serving up tender, sauce-slathered ribs since 1983, creating a cult following that extends far beyond the North Shore.
Founder Hecky Powell (who sadly passed in 2020) created a Louisiana-meets-Mississippi style that lives on through his family.
5. Uncle John’s BBQ: Homewood’s Hidden Gem
After relocating from Chicago’s South Side to suburban Homewood, Uncle John’s continues to serve some of the state’s finest rib tips.
Their signature aquarium smoker produces meat with that quintessential Chicago bark – crispy, spicy, and deeply caramelized.
6. Big Ed’s BBQ: Waukegan Wonder
Big Ed himself might greet you at this North Shore institution where the ribs get a 24-hour dry rub treatment before hitting the custom-built smoker.
The result? Meat that pulls clean from the bone without falling off – the true barbecue aficionado’s standard.
While many Illinois spots favor sweet sauces, Big Ed’s offers a Carolina-inspired vinegar option that’ll make Southern transplants feel right at home.
7. Hillery’s: North Chicago’s Flavor Factory
Military personnel from nearby Naval Station Great Lakes have been flocking to Hillery’s for over three decades.
Their signature move? Smoking ribs low and slow, then finishing them with a quick deep-fry that creates an incredible texture contrast.
The sauce here is unapologetically spicy – a reflection of owner James Hillery’s Mississippi roots.
8. Wiley’s: Downstate Double Threat
With locations in both Springfield and Madison, Wiley’s brings championship-level barbecue to central Illinois.
Owner Wiley Jenkins is a competition circuit veteran, and it shows in his methodically crafted ribs – each rack trimmed to perfect St. Louis cut specifications.
Unlike Chicago-style spots, sauce here is served on the side, letting the pork’s natural flavors shine.
9. Robinson’s: South Side Institution
Charlie Robinson’s legendary spot has been smoking ribs since 1982, developing a preparation style that’s become synonymous with Chicago barbecue.
Their massive aquarium smokers work non-stop, producing ribs with that signature red smoke ring that speaks of patience and tradition.
The sauce is notably thinner than most Chicago spots – almost like a glaze that penetrates the meat rather than sitting on top.
10. Mindy’s Ribs: Mokena’s Must-Try
This south suburban gem has been family-owned for three generations, with recipes passed down and perfected over decades.
Their baby back ribs receive a distinctive two-stage cooking process – first slow-roasted until tender, then chargrilled for that perfect exterior texture.
The sauce leans sweet with molasses notes and a peppery finish that lingers pleasantly.
11. Station One Smokehouse: Suburban Sensation
With locations in both Plainfield and Yorkville, Station One brings firefighter-inspired barbecue to Chicago’s western suburbs.
Founded by actual firefighters, their ribs get a distinctive “rescue rub” before spending hours in custom-built smokers fueled by local apple wood.
12. Smoque BBQ: Avondale’s Award-Winner
This Chicago favorite sparked the city’s modern barbecue renaissance when it opened in 2006, bringing Texas-meets-Memphis style to the North Side.
Their St. Louis cut ribs get a meticulous dry rub treatment before a long, slow date with oak and apple wood smoke.
Rather than slathering, Smoque applies sauce judiciously – just enough to complement without overwhelming the pork’s natural flavor.
13. Carson’s Ribs: Chicagoland Classic
With locations in both downtown Chicago and suburban Deerfield, Carson’s has been a special occasion destination for generations of Illinois families.
Their famous “fall-off-the-bone” baby backs undergo a unique oven-roasting process that creates exceptionally tender meat.
Unlike most Illinois spots, Carson’s doesn’t use smokers – instead relying on their proprietary cooking method and that famous sauce.
14. Slab BBQ: South Shore Standout
This relative newcomer to Chicago’s South Shore neighborhood has quickly established itself as a serious contender in the city’s barbecue scene.
Their St. Louis cut ribs get a distinctive rub featuring coffee and brown sugar before a 12-hour hickory smoke bath.
15. Sanders BBQ Supply Co.: South Side Sensation
Third-generation pitmaster James Sanders continues his family’s smoking tradition at this South Side gem.
Their signature move? Rib tips smoked over a mix of oak and cherry wood, creating complex flavor layers that have earned them a devoted following.
16. The Tonk: Pilsen’s Pitmaster Paradise
This Pilsen neighborhood spot combines Mexican influences with traditional American barbecue techniques.
Their baby back ribs receive a distinctive ancho chile and brown sugar rub before getting the low-and-slow treatment over mesquite wood.
What truly sets The Tonk apart is their sauce selection – particularly the mole-inspired option that brings complex chocolate and chile notes to the party.
17. Russell’s Barbecue: Elmwood Park Icon
Since 1930, this historic spot has been serving distinctive Chicago-style barbecue from its distinctive castle-like building.
Russell’s doesn’t smoke their ribs in the traditional sense – instead slow-roasting them in custom ovens before finishing on the grill.