Chicago’s South Side has its own unique barbecue culture, rooted in the 1940s. But our Food Guy says if you go further south – to Beverly – you’ll find some of the best barbecue in the area. Most of it is inspired by Texas and other Midwestern barbecue meccas. Rib tips and hot links aren’t going anywhere, but when you add Texas-style brisket, links and beef ribs, plus Carolina’s greatest hits, you’ve got a bonafide, instant classic on your hands. Trays full of soft, supple meat, ringed with black pepper. Rib bones, their borders tinged pink from hours of smoke exposure. Sticky, fatty carmelized rib tips, quickly hacked into bite-sized morsels. These are the building blocks
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