Smoque BBQ

"Barbecue is messy and hands-on, which are helpful tools to get kids excited about a meal at one of Chicago’s best barbecue spots. A special kids menu features tiny brisket and pulled pork sandwiches, along with macaroni and cheese. Indoor seating hasn’t yet resumed but staff have opened a covered outdoor patio that’s also BYOB." - Ashok Selvam, Naomi Waxman

"With two smokers to prep meaty St. Louis-style and baby back ribs, tender brisket, and apple-and-oak-smoked pulled pork, this destination in the Northwest Side neighborhood of Irving Park delivers barbecue with nods to Kansas City, Missouri, and Memphis, Tennessee. During the pandemic, owner Barry Sorkin expanded takeout and outdoor dining options, including a patio in the former parking lot." - Ashok Selvam

"The place that started Chicago’s barbecue renaissance is well-known and beloved by smoked meats enthusiasts. Smoque holds a long-standing spot on the Eater 38 thanks to its melting pot of styles. The meaty St. Louis ribs are slathered with a Memphis-style dry rub and smoked over apple and oak, while the moist and tender brisket by way of Texas is one of the finest in town. Sides are no afterthought, either, as homemade mac and cheese, brisket chili, and BBQ beans are all excellent. Staff have set up a covered and socially-distanced patio that’s also BYOB." - Ashok Selvam, Eater Staff

"If you ask someone their favorite place for brisket, there’s a 99% chance they’ll say Smoque (especially if they haven’t tried Soul & Smoke or Umamicue). Understandably—the brisket at this casual BBQ spot in Irving Park is outstanding. But the ribs are too, and shouldn’t be overlooked. They’re smoked over oak and applewood, and coated with a Memphis-style dry rub. You can choose between baby back, St. Louis style, or a combo platter of both—which is what you should do." - adrian kane, john ringor

"Smoque keeps it simple with straightforward BBQ and sides. It’s a counter-service spot in Irving Park, and your meal will be served on butcher paper and a metal tray. Everything here, from the brisket to the pulled pork to the ribs, is delicious—and we have it on good authority that meat and beer go very well together." - josh barnett, adrian kane, john ringor