St. Louis ribs are trimmed thin and cooked in a specific style. Smoque's come with a Memphis-style dry rub—brown sugar, paprika, black pepper—and are smoked until the meat pulls cleanly from the bone. The bark is crusty, the meat inside stays juicy. No sauce needed, though Smoque offers options.
Tips from diners
A short slab is the right portion for one person—it's enough to be satisfying without overdoing it.
Get a half slab each and share two sides—ribs and brisket is the dream team combo.
This is why Texas Monthly took notice. The brisket is smoked low for hours over oak and applewood, creating a deep smoke ring and bark. The flavor is so clean and smoky that sauce is optional—most people eat it plain or with just a touch of Smoque's light sauce. Reviewers consistently praise it as the best brisket in Chicago.
Tips from diners
Get the brisket, no questions. Order half a pound if you're solo, more if you're sharing.
The brisket doesn't need sauce—try it plain first to taste the smoke flavor.
Brisket sells out on weekends—come early or call ahead to check availability.
The slaw is crisp and bright—green cabbage, red cabbage, vinegar-based dressing. It cuts through the richness of the smoked meat and refreshes the palate. Not creamy or heavy, just fresh and punchy.
Tips from diners
Slaw is mandatory with any meat order—it's a palate cleanser between bites.
This is not a light side. The mac and cheese is rich and creamy, cooked with real butter and good cheese. The top is golden and slightly crispy. It's the comfort side that makes the meal feel complete.
Tips from diners
One side of mac and cheese is enough for two people—it's rich and filling.
The cobbler is a mini version—perfect for one person. Warm peaches in a buttery biscuit crust. It's not overly sweet and pairs well with an iced tea or beer. A light, satisfying way to finish a meat-heavy meal.
Tips from diners
The peach cobbler is only available seasonally—ask if it's available before ordering.
Share a cobbler—it's big enough for two and a nice dessert to finish BBQ.
The pulled pork is smoked until it breaks apart with no effort. It's tender without being mushy, and the smoke flavor is clean and not heavy. Smoque offers several sauce options, and the pulled pork is flexible enough to pair with any of them or to eat plain.
Tips from diners
Pulled pork is cheaper than brisket and ribs—good entry point if you're trying Smoque for the first time.
Pulled pork feeds more people for the money than ribs—good for groups.
Smoque opened in late 2006 in Chicago's Irving Park neighborhood and has earned statewide acclaim for its Texas-style brisket. The restaurant was named the best barbecue in Illinois by lovefood.com, and Texas Monthly has praised their brisket quality. They smoke over oak and applewood, creating a smoke flavor that stands alone without requiring sauce.
BYOB—bring your own beer or wine. The neighborhood has liquor stores within walking distance.
Closed Mondays. Tuesday–Thursday: 11 am–8 pm. Friday–Saturday: 11 am–9 pm. Sunday: 11 am–8 pm.
About 50 dine-in seats, first-come basis. Weekdays are easier than weekends for groups.
Popular items (especially brisket) sell out on weekends. Call ahead if you're planning to visit Saturday or Sunday.
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