Smoque BBQ

Description
The Northwest Side finally got its meat hooks on some great barbecue. St. Louis spareribs are near-perfect—juicy, pull-apart tender, with subtle smokiness that doesn't overwhelm the tangy spice rub clinging to the sticky, crunchy exterior. Pillow-soft chicken's slick, seasoned skin gives way to meat that's partially pink from smoke and fully flavorful, but if you must add more oomph, go with the thinner, vinegary sauce of the two options. Don't miss the pork-and-beans (gussied up with caramelly onions, bits of brisket and brown sugar) or the creamy mac and cheese, which gets a perfectly simple crust of bread crumbs.