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The barbecue in southern Illinois draws, unsurprisingly, from neighboring Missouri and Tennessee, so visitors can expect a mix of saucy pork sandwiches and expertly prepared, dry-rubbed pork ribs smoked over cherry wood. You’ll often find Chicago-style beef hot links in Murphsyboro, as well as Texas-style brisket, making this small town the perfect ’cue crossroads. Mike Mills, the pitmaster at 17th St Bar & Grill, is a three-time Grand World champion of the major ’cue competition in Memphis in May, with the affectionate (and accurate) nickname “The Legend.” Though locals might head to Pat’s BBQ when they’re open on Fridays and Saturdays for similar fare with less of a crowd.