Smoque BBQ, Chicago, IL
Though it doesn’t have its own distinct style, one could argue that the Barbecue Belt’s buckle is Chicago, which has a long history of mouth-watering ribs. At Smoque, the recipe draws from a few influences, and they don’t skimp on sides: “Barry Sorkin’s ribs, your choice of baby backs or St. Louis cut, have a rich dark, almost black crusty bark. While you’re there, make sure to try the best brisket outside of Texas, and his excellent sides and desserts,” says Meathead Goldwyn.
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