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CLOSED. Ribs, tips, and hot links from a master pitman. Carryout only.

Our Review

When Mack Sevier, former pit man at Barbara Ann’s BBQ, opened his own place, Uncle John’s Barbecue, a few years back, lovers of his unique style of Chicago hot links let out a collective whoop. There’s only one place to get these heavenly sausages—lightly charred smoky pork links, aggressively spiced with sage and topped with a drizzle of hot sauce—and that’s from Sevier’s wood-fired smoker. Meaty spareribs are smoked directly over the wood, resulting in a crisp, fat-in-the-fire outer layer that yields to a moist and toothsome interior. Rib tips, luscious with juicy pork fat and crisp bits of char, are the perfect complement to the hot links. Chicken comes smoked, fried, or in a tasty house special of fried boneless dark meat served with pickled jalapeños. Coleslaw, white bread, and terrific house-made barbecue sauce round out each order. There’s no seating at Uncle John’s, but I suggest dining auto alfresco, as the tantalizing aroma will otherwise have you reaching for a rib before you’ve driven a few blocks.

Gary Wiviott

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