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I won't argue about most of the things mentioned in this article, but all i have to say is, you're wrong about the Ribs. The first time I had ribs at Neely's I was so shocked because I had never envisioned ribs to be this good. I will defend their ribs to my grave. Everything else about memphis bbq may be overrated, and hell the pulled pork and brisket at Neely's was below average in my opinion, but damn, those ribs. Can't stop thinking about them. There's no way anything in Chicago comes close, sorry.

I am a Chicago native, but I must say that your claim is ridonkulous. I've spent a significant amount of time in Memphis, and their barbecue outshines ours by miles. It's true that Uncle John's hot links are amazing, but Cozy Corner's cornish game hen puts every other barbecue I've ever eaten to shame. The tourist traps are trash, but that's true here in Chicago as well (hello Pizzeria Uno, I'm talking to you, still have a soft spot for Gino's East though). Plus, Chicago barbecue is a hobby, Memphis barbecue is a lifestyle. BBQ spaghetti, BBQ nachos (BBQ Shop's nachos are worth going to prison for), BBQ bologna, plus ribs that are meaty and spiced perfectly, allowing the meat to shine through. We just don't have that here, the sauce overtakes the meat. Rib tips are the one place where I'll agree Chicago has an edge. Finally, I shall end my rant with perhaps the most important point. Sweet. Tea.

@Michael Nagrant

I'll have to respectfully disagree with the statement. But I am proud of Chicago. It has better barbecue than most large cities, and certainly New York.

What I do love about Chicago barbecue are places like Honey 1 and Uncle John's because they are totally unique. They weren't researched or market driven. For the most part, the pitmasters learned their craft from their fathers who at some point learned it in the South. It feels natural and inevitable. The rib tip and sausage meals are such a brilliant combination.

I think Eastern North Carolina is probably my favorite region, with places like Wilbers, the Pit, and Allen and Son's really sticking out.

In Memphis, I am absolutely smitten with Cozy Corner, which I'm glad you liked. I don't think we have anything in Chicago that can quite compete with it. Smoque is very good, and their sides are beyond any other sides I've had elsewhere. But the barbecue has always just been perfectly solid. I suppose I'm looking for that edge, a little more heart and soul. Maybe Smoque just needs some more time to develop. It is relatively new.

I still need to hit Kansas City and Texas before I can say for sure. But I am no hungry for barbecue...thanks!

I haven't had the good fortune to try Chicago BBQ first hand, but I've eaten extensively at the rest of the nation's BBQ capitals. I'd have to agree with you that Rendezvous and Corky's are not even worth the visit, and Central is underwhelming at best. I'm also curious as to the mythical status of dry ribs anywhere... when I was in Memphis the concept of barbecue as pork sandwiches with slaw and sauce seemed just as valid as it would be in North Carolina (though not as religiously maintained). If there's anything that makes Memphis stand out to me, it's the the healthy blaance of styles (namely, ribs and sandwiches), the availability of BBQ Spaghetti, and the general feel of the city (touchy-feely, perhaps, but extremely important to me).

In any case, the next time you get a chance to go back, I'd recommend three places: The Bar-B-Q Shop, Payne's, and Interstate. The Bar-B-Q-Shop has amazing ribs (and you can order ribs individually with your meal), and Payne's makes the best pork sandwiches I've had this side of Lexington.

There are several types of BBQ sauce. Most traditional BBQ sauces either use tomato sauce, mustard, or vinegar as a base, and they come a variety of thicknesses. Each state also specializes in certain types of meat.

Kansas City barbecue typically consists of brisket and burnt ends, pork, lamb, and beef ribs, steaks, chicken and turkey. Their barbecue sauces are tomato based, thick, sweet, spicy and sticky.

Meat used in South Carolina is consistent throughout the state, slow-cooked, hickory-smoked pulled pork. They are more mustard based, but feature some vinegar too. North Carolina also uses much pork but their barbecue sauce is usually vinegar based, thin and runny.

Memphis-style barbecue is known for wet ribs made with a mild, sweet BBQ sauce that's basted on the ribs before and after smoking; dry-rub crusted ribs, made with a spice rub that forms a crust on the surface, applied during or right after they've been cooked; and pulled pork.

East Texas barbecue is an extension of traditional southern barbecue, similar to that found in Tennessee and Arkansas. It is primarily pork-based, with cuts such as pork shoulder and pork ribs, indirectly slow smoked over primarily hickory wood. The sauce is tomato-based, sweet, and thick. It's most common in Houston and Dallas. West Texas features "Cowboy" barbecue, cooked over an open pit using direct heat from mesquite. The meat is primarily beef, shoulder clods and brisket being favorite cuts, mutton and goat.

Barbecue in St. Louis often uses pork and features a sauce that is typically tangier and thinner than its Kansas City cousin, with less vinegar taste. It somewhat resembles the Memphis style sauce.

While barbecue is typically associated with tough cuts of meat, barbecue ribs in Chicago BBQ tends to be from very good cuts of pork, perhaps because of the abundance of good meat and resulting higher expectations in this meat industry town. South- and West-side Chicago is noted for smoked ribs and Deep South style rib sauce.

Of course this is all American BBQ. Brasilians and people of other Latin heritage are disgusted at all the sweet sauces we mop on our BBQ. Look up Rodizio in google if you aren't familiar with it yet. There are many Churrascarias that come to your table every 5 minutes and serve up to 15 types of BBQ meat that Americans don't normally define as BBQ. But it's so good that it doesn't need sauce!

I have to say that Chicago BBQ wouldn't exist without Memphis BBQ. Texas, Memphis Kansas, and North Carolina BBQ came FIRST!

There is NO way Chicago BBQ is better; the author should try real bbq from the states I just mentioned and I bet Chi-town doesn't stack up!

Full disclosure - I went to middle and high school in Germantown (Houston), and never understood why everyone was so in love with Commissary. "Eh" is how I would describe it - nothing I couldn't do at home better. The defining memory concerning this revelation was when my dad came home with pre-seasoned ribs from WALMART and I thought they tasted better. I mean...seriously. Blech. Also - potato salad that is mostly mayo and not much else, and banana pudding with consistently soggy Nilla wafers, blah slaw.

I appreciate the comment regarding the brisket being the best "this side of Texas." Anyone who tips their hat to Texas BBQ is a friend of mine. :) I would love to try the Chicago (and Memphis) BBQ scene that you mentioned (the pictures make it look wonderful), but all I've ever had to this point is what I grew up eating in Texas. I tell you what, I sure do miss it being up here in Boston where I'm pretty sure they think that a smoked brisket is somewhere along the same lines as a pot roast. :)

Hate to be picky but Roseville is not Detroit. I guess party stores existed in the suburbs too.

I don't think party stores are a Michigan thing. I suspect it's just the name "party store" that is a Michigan thing. It's just a small, typically corner store with snacks, liquor, cigarettes, newspapers, and generally a half-hearted attempt at an aisle with some basic toiletries and grocery items. It's basically a 7-11 with liquor. I grew up with a party store down on the corner, and I used to ride my bike down there to get the Free Press every day in the summer so I could follow all the Tigers news.

That looks like heaven.

Gepperths is a wonderful place owned by wonderful people. Agreed.

My favorite breakfast is Lula Cafe up in Lincoln Square- food is great. service can be touch and go, but if you're out for a slow Sunday brunch, no big deal, have a cocktail, it's the weekend :) expect a wait, and don't be surprised by all of the too cool for themselves hipsters.

Lou Mitchell's is just ok- but gives fresh donuts on the weekend as you wait and milk duds to kids