Ribs

We use a Memphis-style dry rub to form a savory crust, smoke the slabs over sweet apple and savory oak, and then finish them with a tangy, semi-sweet BBQ sauce to complement the spicy rub and smoky meat. For the most authentic experience, try our St. Louis ribs. They're meatier and smokier (and less expensive) than the baby backs. But don’t let us talk you out of the baby backs. Leaner, and more subtle in flavor, these smaller slabs have been king in Chicago for years.