The Hidden Illinois BBQ Spot Locals Swear Has Better Ribs Than Anywhere Else
Tucked away in Murphysboro, 17th Street Barbecue has earned a devoted following for ribs that are smoky, tender, and packed with flavor.
Locals rave about the perfectly balanced seasoning and the way each bite melts in your mouth.
This hidden gem proves that sometimes the best barbecue isn’t flashy, but made with care, tradition, and a love for great food.
Prepare for a rib experience that stays in your memory long after the last bite.
Championship Pedigree That Speaks Volumes
Before Anthony Bourdain and Food Network discovered this gem, Mike Mills was collecting trophies like baseball cards.
The founder, affectionately nicknamed “The Legend,” claimed three Memphis in May World Grand Championships (1990, 1992, 1994) – basically the Olympics of pork.
These weren’t flukes or hometown advantages. Mills turned a small-town Illinois joint into barbecue royalty through pure smoke mastery.
Secret Magic Dust Worth Its Weight In Gold
Forget fairy dust – Magic Dust is the real enchantment at 17th Street. This proprietary spice blend transforms ordinary cuts into mouthwatering masterpieces. Locals stock their pantries with bottles of this stuff.
What makes it special? A perfectly balanced sweet-savory profile that forms an incredible bark when smoked. The recipe remained closely guarded until Mills shared it in his cookbook.
Humble Location Hiding Barbecue Greatness
Pull up to 32 N 17th Street and you might wonder what all the fuss is about. No flashy neon signs or touristy gimmicks here – just an unassuming building wafting heavenly smoke signals.
Inside tells a different story. Walls covered with awards, photos with celebrities, and barbecue memorabilia reveal its true status. The simple setting lets the food take center stage without distraction.
Ribs That Sparked A Literary Career
Most pitmasters are content with cooking, but Mills turned author with his James Beard-nominated “Peace, Love & Barbecue.” This wasn’t just another cookbook – it became barbecue literature.
His follow-up, “Praise the Lard,” co-authored with daughter Amy, dives deeper into Southern Illinois barbecue culture. Both books reveal smoking secrets most pitmasters would take to their graves.
The Baby Back Revelation
Bite into these baby backs and time stops. The perfect texture – not falling off the bone (a cardinal sin in competition barbecue) but cleanly pulling away with gentle resistance.
National magazines have named these ribs among America’s finest. The secret? Long, slow smoking over apple and cherry woods, plus that Magic Dust creating a crust that’s both sweet and peppery.
Family Legacy That Keeps The Fires Burning
When barbecue royalty passes the torch, magic happens. Amy Mills didn’t just inherit her father’s restaurant – she’s expanded the legacy while preserving what made it special.
Now running the show, Amy has added modern touches while maintaining old-school techniques.
She’s also founded OnCue Consulting, teaching others the art of barbecue business. The Mills family proves great barbecue runs in the blood.
National Recognition Without Big-City Attitude
Food Network, Southern Living, and countless critics have named 17th Street the “Best Barbecue in Illinois.” Yet walk in today and you’ll feel none of the attitude that often comes with fame.
Staff still treat first-timers like neighbors. Prices remain reasonable despite the acclaim.
This down-to-earth approach in the face of national spotlight might be the most impressive thing about the place.