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.
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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.