The Windy City’s preferred barbecue style is messy and delicious. Many restaurants are outfitted with custom-made, rectangular glass-encased smokers known as “aquariums” because of their resemblance to fish tanks. Local favorites include rib tips, irregularly shaped hunks of meaty, cartilage-heavy spareribs thoroughly submerged in a thick, tangy tomato-based sauce, and giant, saucy hot links, coarsely ground pork sausages with a thick casing. Most plates are served with thick-cut fries and white bread to sop up excess sauce, though you’ll want to pack extra Wet-Naps, too. For the classics, head to 70-year-old Leon’s for a no-frills cardboard platter of rib tips covered in fries, or see an aquarium smoker in action at casual smokehouse Honey 1 BBQ.