As the chill of winter fades away and the sun begins to shine brighter, many Midwesterners eagerly anticipate the arrival of spring and the chance to fire up their grills. But for those living in the western suburbs, there's no need to worry about perfecting your grill skills. With many mouth-watering barbecue options, the only decision you'll have to make is which restaurant to visit first. So sit back, relax, and get ready to indulge in some of our best barbecue.
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Q BBQ is a must-try restaurant for those who love BBQ. Inspired by the rich BBQ traditions across the country, Q-BBQ serves up an authentic version of one of America's original comfort food with regional flair. They draw from styles served in Texas, Memphis, Kansas City, and the Carolinas, and cook all their smoked meats low and slow for six to 24 hours, the way BBQ should be.
You can enjoy the meaty goodness of their best barbecue served between the soft slices of a brioche bun and two hush puppies (also known as corn fritters to Midwesterners). If you can't decide, try one of Q-BBQ's sharing platters and savor a little taste of everything they offer. With locations in Oak Park and La Grange, you don't have to go far to experience classic yet modern barbecue.
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Located in Oak Park, Mickey's has long been a beloved establishment, famous for serving up some of the best burgers, hot dogs, and fries in the area. However, it's their mouthwatering ribs that truly capture the hearts of locals.
Known for their tender, fall-off-the-bone meat and smothered in a rich, savory sauce, Mickey's ribs are a local secret that rib aficionados swear by. This unassuming spot might be famous for its fast food, but their ribs compete with the best, making Mickey's a must-visit for anyone craving great BBQ.
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If you're a barbecue fan, Robinson's No. 1 Ribs in Oak Park is a must-visit destination. For over 40 years, it has been the ultimate barbecue joint in the area. Founder Charlie Robinson, a Mississippi native, drew inspiration from his grandfather's secret sauce recipe passed down through 14 generations of the Robinson family. Charlie spent long hours perfecting the recipe in his Oak Park kitchen and entered it into Chicago's first Ribfest in 1982, winning top honors.
Today, Robinson's sauce is available nationwide. The restaurant offers a variety of mouth-watering options, including baby back ribs, St. Louis-style ribs, rib tips, hot links, sandwiches, and even cheeseburgers. You can also catch their food truck at various events around Chicago. Robinson's No. 1 Ribs is a true barbecue gem in Oak Park that's not to be missed.
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When it comes to BBQ, you simple can't skip Babygold in Berwyn. Babygold Barbecue restaurant is a delicious smokehouse in Berwyn, offering a high-quality and casual dining experience. The restaurant is attached to the legendary Berwyn nightclub, FitzGerald's, and is known for its classic southern spices rubbed into the slow-cooked meats.
Babygold Barbecue offers an extensive menu that includes everything from beef brisket and ribs to chargrilled oysters, authentic po' boys, and homemade cornbread. Additionally, the restaurant caters to vegetarians, offering BBQ-spiced cauliflower and a delicious kale Caesar salad. With its welcoming atmosphere, delicious food, and live music, Babygold Barbecue at FitzGerald's is a must-visit destination for anyone looking to enjoy great barbeque in Berwyn.
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If you are looking for delicious, high-quality BBQ in Brookfield, look no further than Beach Avenue BBQ. The creation of Juan Silva and Christopher Chin, this restaurant is committed to creating the best BBQ using only the highest quality meats, including pasture-raised hogs, Wagyu beef, and locally sourced and sustainable ingredients.
Try their brisket, pulled pork, pulled chicken, or St. Louis ribs. The restaurant also offers a range of delicious house-made sides, including potato salad, chips, and even Brussels sprouts. Plus, you'll find incredibly delicious and unique specials each week. With its commitment to quality and taste, Beach Avenue BBQ is sure to impress BBQ enthusiasts.
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Although many cultures have their own versions of this cooking technique, most historians believe that barbecue, in its earliest form, originated in the Caribbean, where indigenous peoples would cook meat over open pits, using green wood to create smoke and flavor.
From there, the technique spread to the southern United States. Today, barbecue is enjoyed all over the world, with different regions having their own unique takes on this delicious cooking method. Whether you prefer Texas-style brisket, Memphis-style ribs, or Korean-style beef, there's no denying the appeal of good barbecue.
Here are a few of the most common takes on BBQ you'll find in the states:
Texas-style barbecue: This style is all about the beef, with slow-cooked brisket being the show's star. The meat is typically seasoned with a simple salt and pepper rub, then slow-smoked over mesquite wood. Texas-style barbecue is known for its smoky, bold flavor and tender, juicy meat.
Memphis-style barbecue: Memphis-style barbecue is all about the ribs, typically dry-rubbed with a mix of spices, then slow-cooked over hickory wood. This style of barbecue is also known for its vinegar-based barbecue sauce, which is tangy and slightly sweet.
Kansas City-style barbecue: This style is a bit more varied, but it often involves a mix of pork and beef, slow-cooked over various kinds of wood, including hickory, oak, and apple. Kansas City-style barbecue is known for its thick, sweet tomato-based sauce, often applied generously to the meat.
Carolina-style barbecue: Carolina-style barbecue can refer to either North Carolina or South Carolina, both of which have unique takes on the cuisine. North Carolina-style barbecue is all about the pork, which is slow-cooked over hickory wood and then pulled or chopped. The meat is typically served with a vinegar-based sauce that is tart and tangy. On the other hand, South Carolina-style barbecue often involves a mustard-based sauce, which is sweet, tangy, and slightly spicy.
Alabama-style white sauce: Alabama-style white sauce is a unique type of barbecue sauce originating in the northern part of the state. It is made with mayonnaise, vinegar, and various spices and is typically used as a dipping sauce for smoked chicken. The sauce is tangy, creamy, and slightly spicy.
Each barbecue and sauce style has its distinct flavor profile and cultural history, making the American barbecue scene a diverse and delicious experience.