When Mack Sevier, former pit man at Barbara Anns BBQ, opened his own place, Uncle Johns Barbecue, a few years back, lovers of his unique style of Chicago hot links let out a collective whoop. Theres 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 thats from Seviers 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. Theres no seating at Uncle Johns, but I suggest dining auto alfresco, as the tantalizing aroma will otherwise have you reaching for a rib before youve driven a few blocks.
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