Slow-smoked ribs from the BBQ Zone (photo by Joseph Storch)
See that pink smoke ring in the picture above? That's the tell-tale sign that your ribs have been slow-smoked for a good two hours, the smoke penetrating the dry rub and imparting that one-of-a-kind flavor you can only get from a professional. Notice how I asked for sauce ON THE SIDE so you can easily see the evidence. Sadly, Chicago's history of ribs stresses and promotes the steamed, boiled and baked variety, always covered in a sweet, hickory-ish sauce (yeah, I'm talkin' to you, Carson's and Twin Anchors). This weekend is the official kick-off to the outdoor grilling season, so I thought it would be appropriate to talk about some of the best BBQ in town.
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