Smoque BBQ Chicago

[bbqoaf]

I never order ribs at Q joints. Brisket and butts can be held for hours after they are done and still be great (as long as it is sliced or pulled at time of consumption), but in my opinion, ribs need to be eaten right away. I've often thought a great sales gimmick would be to have a set number of racks ready at set times only, and you could run a reservation system for people to "lock in their rack" and maybe save a rack or two for the odd "walk in". If you had enough orders for a particular time you could increase your production accordingly. This would be great from a biz perspective as you would sell every morsel of rib meat you had while also adding to the mystique and allure of your ribs.

[Potkettleblack]

Used to live about a mile by walking (and because of goofy one way streets and blockages, about 2 miles by driving to and one mile driving back) from Smoque. Always happy with them. The brisket is my wife's thing, fantastic and consistent. I am a rib guy, and have only once been disappointed with ribs there, out of maybe half a dozen visits. The peach cobbler is good, the sides are respectable. The manifesto on the website is worth reading (shows a depth of thought that a lot of places don't really exhibit).

But I'm really chiming in for something that no one has mentioned. Hot Links. Just like I used to get in college in Texas. So tasty. I've gotten to the point now, where I can't go there and not add on hot links. The brisket is great, the pork and the ribs are very good, but the hot links are kind of few and far between here in the Chicago Q scene, so yeah, that's my go to.

[David Parrish]

Used to live about a mile by walking (and because of goofy one way streets and blockages, about 2 miles by driving to and one mile driving back) from Smoque. Always happy with them. The brisket is my wife's thing, fantastic and consistent. I am a rib guy, and have only once been disappointed with ribs there, out of maybe half a dozen visits. The peach cobbler is good, the sides are respectable. The manifesto on the website is worth reading (shows a depth of thought that a lot of places don't really exhibit).

But I'm really chiming in for something that no one has mentioned. Hot Links. Just like I used to get in college in Texas. So tasty. I've gotten to the point now, where I can't go there and not add on hot links. The brisket is great, the pork and the ribs are very good, but the hot links are kind of few and far between here in the Chicago Q scene, so yeah, that's my go to.

Ya know I've had the hot links and I just didn't get all that excited by them. I never order sausage at a BBQ joint tho so I'm probably not the best judge.

[Mosca]

Interesting fact: Smoque's pits are fired by propane, with wood added for flavor.

So anyone who says you can't make barbecue with gas....

[Spinaker]

Ive seen one of those cookers in action. They are sweet. Expensive but SAWEET!!!!!