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The aquarium smoker in the window tells you what kind of place this is before you get through the door. Uncle John's is a South Side Chicago BBQ shop running one of the city's rarest traditions: pork hot links and rib tips cooked in a plexiglass box, fire controlled by hose, a technique tracing back to Delta pitmasters who came north during the Great Migration. The New York Times named it among Chicago's 25 best restaurants.
The awards strongest first
- The New York Times The 25 Best Restaurants in Chicago Right Now
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Rib tips
“Pork hot links and rib tips, the often-discarded knobby end of the spare rib, get cooked inside a plexiglass aquarium smoker.”
The New York Times -
Pork hot links
“Pork hot links and rib tips, the often-discarded knobby end of the spare rib, get cooked inside a plexiglass aquarium smoker.”
The New York Times -
Smoked turkey
“while adding smoked turkey to her menu.”
The New York Times
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