From Michelin-recommended baby back ribs to smoked brisket bánh mì, these Chicago restaurants know how to make some of the best barbecue staples out there. Get your fix of rib tips, pulled pork, smoked sausages and more with this list—curated by Modern Luxury’s editors.
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3800 N. Pulaski Road / Website
Dig into juicy Texas sausages, tender baby back ribs, brisket tacos and indulgent barbecue gumbo at this Irving Park Michelin Guide Bib Gourmand spot. Amp things up with the joint’s half-brisket, half-pulled pork sandwich, served with slaw and your choice of sides like brisket chili, barbecue beans, coleslaw and cornbread.
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3636 N. Clark St.; 1804 W. Division St. / Website
For more than 30 years, this smokehouse from 4 Star Restaurant Group (Ella Elli, Tuco & Blondie and Crosby’s Kitchen, to name a few) has offered crave-worthy barbecue, live music performances and events like weekly trivia nights and musical bingo. To get the full experience, order the “Big City Eats” platter, complete with your pick of St. Louis-style spare ribs or baby back ribs, two smoked meats, a half chicken and your three favorite sides, with options like smoked pit beans, collard greens and sweet potato fries.
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435 N. Clark St. / Website
Swing by this swanky River North hub to get your fix of barbecue favorites, live country music and more than 125 whiskey varieties from top distilleries nationwide. Peruse Bub City’s selection of meats smoked daily in-house, like the 18-hour smoked prime brisket, the Chicago-style baby back ribs and the Berkshire pulled pork shoulder with Memphis barbecue sauce—each served with coleslaw, pickles and Texas toast.
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112 N. Green St. / Website
With curated, Texas-inspired eats led by partner and pitmaster Dave Bonner, this West Loop joint has garnered national recognition for menu items like beef short ribs, prime brisket and pork belly. Don’t forget to dig into specialties like smoked turkey and chopped brisket sandwiches and sides like cole slaw, macaroni salad, baked beans and cornbread.
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311 E. 75th St. / Website
From rib tips to hot links, this South Side smokehouse—founded by brothers Bruce and Myles Lemons in 1954—remains a favorite for its unique, tasty barbecue offerings and mouthwatering sides. Visit to try the rib slab, served Lem’s signature sauce and your pick of small bites like potato salad, cole slaw, fries and warm bread.
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3506 N. Clark St. / Website
Since 2013, this Wrigleyville mainstay has delivered robust barbecue offerings, including apple-smoked Texas spare ribs, brisket 4-blend mac & cheese sandwiches on Texas toast, smoked wings and the restaurant’s signature “Old Crow Pit Sandwich,” with a combo of pulled pork, smoked brisket and coleslaw on a warm bun. On the side, try staples like hand-cut fries with Old Crow’s signature barbecue rub.
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5039 N. Broadway / Website
This James Beard Award-winning Uptown restaurant serves Hong Kong-style Chinese barbecue, led by siblings Laura Cheng, Kelly Cheng and Michael Cheng. With more than 150 dishes to choose from—including Peking-style spare ribs and honey-glazed barbecue pork—guests can’t miss Sun Wah’s signature off-menu multi-course barbecue Peking feast, which includes a whole duck cut tableside, bao, duck fried rice, sauce, garnishes and soup.
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1655 N. Sedgwick St. / Website
Founded in 1932, this Michelin-recommended eatery is home to favorites like slow-roasted tender chicken and crispy battered cod with tartar sauce and lemon. Make sure to sample the slow-cooked baby back ribs, basted with your choice of sauces like the mustard-infused mild sauce, the tomato-based “Zesty Sauce” and the Kansas City “Prohibition Sauce” with brown sugar, cracked black pepper and ghost peppers.
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2758 W. Fullerton Ave. / Website
Pitmaster Charles Wong helms this Chinese and Vietnamese barbecue concept with a semi-permanent home in Logan Square’s buzzy mixology destination, Spilt Milk Tavern. Try mouthwatering signatures like the cured, smoked and roasted duroc pork belly and the 14-hour post oak smoked brisket bánh mì with Kewpie mayo, cucumbers, jalapenos, cilantro, pickles daikon and carrots and Umamicue barbecue sauce.
See also: The Hottest New Restaurants In Chicago
Photography by: STPHILLIPS/GETTY IMAGES
