Unlike most barbecue joints using aquarium-style smokers, Mary Lee's location in the South Loop near Chinatown and McCormick Place is downright convenient. But how does it hold up to the Uncle John's of the world?
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In most parts of the country, rib tips are the unwanted bits from a properly trimmed spare rib. Fatty and absolutely riddled with bits of cartilage, they are hard to eat and about as delicate as a sledgehammer. But in Chicago they are the foundation of one of our city's most delicious culinary creations: the rib tip and hot link combo. Here's our look at the best in the city.