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Aye, there’s the rub! Chicago’s Bold BBQ History

SHARE Aye, there’s the rub! Chicago’s Bold BBQ History

Come on down to our tasty talk to hear one of Chicago’s rising pit masters give us the skinny on ribs. Jared Leonard will regale us with his rub on different aspects of BBQ history: its historical significance to American culture, its regional differences, and how BBQ has evolved in our toddlin’
town over the past 100 years.

Quoth Leonard: “Until the past decade, Chicago had 2 distinct styles of
BBQ: Southside Chicago BBQ and Northside Tavern Style BBQ. The latter is a far cry from traditional BBQ rules, and is being ushered out of the city by a wave of new Southern-style REAL BBQ restaurants.”

He continues: “This new wave of BBQ to hit the Northside of Chicago is full of southern authenticity, and has people scratching their heads at the old sauced-up, boiled, fall-off-the-bone ribs served in old-time Chicago taverns.”

We’ve just given you the tip of Leonard’s talk. For a full slab of savory history (and to-die-for rib samples and a cornbread demo and tasting), come share the passion.

Speaker bio:
Co-founder of the Windy City BBQ Classic, Chicago’s only BBQ Pitmaster competition, Jared Leonard is the owner of Rub BBQ Company, at Lunt and Western, ( ‎where he dishes out authentic wood-fired BBQ.
Leonard also teaches the art of BBQ at his 3-year-old establishment, and so far has taught more than 4,000 aficionados. “Teaching people about the history of BBQ and its many styles, that’s what keeps me going. This is what I was put on earth to do!”

More about this event here.

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