When it comes to great barbecue, Chicago does things a little differently. Perhaps nobody in the city does it better than Uncle John's, where the links are flecked with red pepper flakes and taste deeply of sage and pork fat.
'hot links' on Serious Eats
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.