6 Illinois BBQ Joints That Miss The Mark And 6 That Truly Deliver
Illinois knows its way around barbecue, but not every pit master hits the sweet spot between smoky, tender, and flavorful.
Some spots overhype their brisket while others drown everything in sauce, leaving diners more disappointed than satisfied.
Luckily, there are also places where the smoke, spice, and skill come together in unforgettable ways.
From hidden gems to local legends, the state serves up both hits and misses, and barbecue lovers definitely have opinions on which is which.
1. Famous Dave’s (Addison, North Riverside, Orland Park)
Chain restaurant vibes overwhelm any authentic BBQ experience at Famous Dave’s. The meat often arrives lukewarm and lacks that essential smoke ring true pitmasters strive for.
Their sauce selection tries to compensate, but no amount of sticky-sweet coating can hide the shortcuts taken in the smoking process.
The cornbread might be their saving grace, but you’re not visiting a BBQ joint for the sides alone.
2. Mission BBQ (Downers Grove, Naperville, Gurnee)
Patriotism can’t mask mediocrity at Mission BBQ. While their heart might be in the right place with their military appreciation, their brisket falls flat – often too dry or swimming in sauce to hide its flaws.
The daily national anthem playing at noon feels more memorable than anything coming from the kitchen.
Portions are generous, I’ll give them that, but quantity never trumps quality when smoke and fire are involved.
3. City Barbeque (Deerfield, Vernon Hills)
Corporate BBQ strikes again! City Barbeque offers a sanitized version of what should be a gloriously messy experience.
Their assembly-line approach to smoking results in meat that tastes eerily consistent but lacks soul.
The pulled pork somehow manages to be both dry and greasy simultaneously – a culinary contradiction nobody asked for.
Their sweet tea comes from a fountain instead of a giant glass jar, which tells you everything you need to know.
4. Dickey’s Barbecue Pit (various IL locations)
Yellow cups don’t make up for yellow-flag BBQ at Dickey’s. This Texas-based chain brings the quantity but forgets the quality, serving up ribs that require jaw strength rather than melting in your mouth.
Their signature sauce tastes suspiciously like it came from a bottle with a grocery store label.
The free ice cream cone they offer feels less like a treat and more like an apology for what just happened to your taste buds.
5. Old Crow Smokehouse (Wrigleyville, Chicago)
Tourist trap alert! Old Crow Smokehouse banks on its prime location near Wrigley Field rather than smoking technique.
The brisket arrives looking suspiciously like it was boiled before seeing any smoke. Prices soar higher than a Cubs home run while flavor remains firmly grounded.
The country music and party atmosphere might distract you momentarily, but your taste buds won’t be fooled by the mediocre meat that lacks authentic smoke penetration.
6. Smokey Bones (Rockford, Springfield)
Frozen drinks and frozen BBQ dreams await at Smokey Bones. This chain prioritizes their bar menu over their smoker technique, resulting in ribs that taste like they were rushed through the process.
The sauce selection impresses until you realize it’s compensating for meat that lacks genuine smoke flavor.
Their kitchen seems more focused on appetizers and cocktails than perfecting the low-and-slow method that makes BBQ special in the first place.
7. Smoque BBQ (Chicago)
BBQ revelation awaits in this unassuming Irving Park gem! Smoque’s brisket achieves that perfect balance – a peppery bark giving way to juicy meat with just the right amount of fat rendered to buttery perfection.
Lines form for good reason here. Their St. Louis ribs deliver that magical “tug” where the meat resists just enough before surrendering from the bone.
No sauce needed, though their house-made options complement rather than mask the masterful smoking technique.
8. Lem’s Bar-B-Q (Chicago)
South Side institution since 1954! Lem’s aquarium smokers produce rib tips that redefine what BBQ can be – crispy, tender, and swimming in their tangy sauce that locals have been addicted to for generations.
The no-frills counter service only enhances the experience. Everything comes packaged in paper with a slice of white bread – as proper BBQ should.
Their hot links snap with spicy perfection, creating the ideal companion to those legendary tips.
9. Green Street Smoked Meats (Chicago)
Hidden warehouse vibes meet Texas-style perfection in the West Loop. Green Street’s brisket arrives with that telltale pink smoke ring that makes BBQ enthusiasts weak in the knees.
Communal seating under string lights creates the perfect backdrop for devouring their sliced-to-order meat treasures.
Their elote-style corn salad provides the ideal tangy counterpoint to rich beef ribs that would make a Lone Star pitmaster proud.
10. 17th Street Barbecue (Murphysboro)
BBQ royalty lives in Southern Illinois! Pitmaster Mike Mills earned his “The Legend” nickname through championship-winning ribs that showcase his famous Magic Dust rub.
The baby backs achieve that mythical texture – not falling off the bone (that’s overcooked) but clean-pulling with just the right resistance.
Apple City sauce complements without overwhelming. This pilgrimage-worthy spot proves world-class BBQ exists well beyond city limits.
11. Black Dog Smoke & Ale House (Urbana/Champaign)
College town BBQ rarely reaches these heights! Black Dog’s burnt ends disappear faster than freshman year – caramelized bark surrounding tender brisket points that practically melt on contact.
Their smokers run 24/7, perfuming the neighborhood with hickory promises.
The Triple Pig sandwich (bacon, ham, pulled pork) should be illegal, while their craft beer selection perfectly cuts through the rich meat.
No wonder locals guard their secret like a winning football strategy.
12. BEAST Craft BBQ Co. (Belleville)
Wagyu brisket changes lives at BEAST! Pitmaster David Sandusky abandoned fine dining to pursue smoke perfection, and carnivores throughout the region celebrate this career pivot daily.
Their pork steak – a St. Louis specialty – receives the royal treatment, smoked until fork-tender then seared for caramelized edges.
The Brussels sprouts fried in beef fat might convert vegetable skeptics. Come hungry but prepare for a spiritual meat experience that requires no sauce whatsoever.