Anyone who’s ever dug into a succulent rack of ribs or a pulled pork sandwich knows a frothy beer will wash that ‘cue right down. But hearty, barbecued meats and tangy, flavorful sauces are also beautifully complemented by wine. Don’t believe us? Try something new at one of these barbecue spots serving ‘cue-friendly wines.
Carson’s The Place for Ribs
612 N. WELLS ST. 312-280-9200
A Chicago staple since 1977, Carson’s rib-making method involves dipping ribs into a signature sauce before smoking them for hours, rotisserie-style in a hickory wood-burning pit. Wine fits right in with the restaurant’s old-school, casual vibe, and the list here was created specially for Carson’s ‘cue by Sam’s Wines and Spirits. Ribs are king here, so go for a half-rack of baby backs ($15.75), or splurge on a whole rack ($22.50). Carson’s general manager Greg Cairo recommends the Seghesio Zinfandel (glass $11.75, bottle $33), a Sonoma wine with raspberry and cherry notes that stand up to — but don’t overpower — Carson’s sweet sauce. Need some Carson’s ‘cue on the run? Look for Carson’s to open a to-go counter this summer inside a yet-to-open outpost of sister restaurant Boston Blackie’s at 1962 N. Halsted St.
The Smoke Daddy Rhythm and Bar-B-Que
1804 W. DIVISION ST. 773-772-6656
This Wicker Park barbecue joint’s pulled meat nachos ($6.95), created by partner and self-described “nacho fan” Josh Rutherford, are a delectable mess of pulled meat (choose chicken, brisket or pork) drizzled in barbecue sauce and loaded with chili, melted cheese, tomato, onions and cilantro — sour cream and jalapenos are optional. The pulled pork and chicken are smoked for six to eight hours, while the brisket is smoked for 12 to 15 hours. Rutherford suggests pairing your barbecue nachos with Oxford Landing GSM, a blend of grenache, syrah and mourvedre (glass $7, bottle $27), because the wine has a smoky flavor and jamminess but doesn’t overwhelm the taste of the meat.
Fat Willy’s Rib Shack
2416 W. SCHUBERT AVE. 773-782-1800
This laid-back Logan Square rib shack marinates its meat overnight, smokes it with Hickory and Applewood for four hours, then finishes it on the grill to caramelize the sauces. A pulled chicken sandwich ($10.95) pairs nicely with the 2005 Adelsheim Pinot Gris from Oregon (bottle $28). Fat Willy’s owner Bo Fowler says this pinot gris holds up to the sweet and smokey flavors of barbecue yet is able to stand alone as a “patio wine.”
Twin Anchors Restaurant and Tavern
1655 N. SEDGWICK ST. 312-266-1616
Since 1932, this quaint, tavern-like Old Town institution has been recruiting generation after generation of devotees with its tender baby-back ribs. The ribs are slow-cooked for seven hours, then finished off on a gas grill. Choose the original sauce or the newer “zesty sauce,” developed 25 years ago. Twin Anchors partner Paul Tuzi says Rutherford Ranch Merlot (glass $7, bottle $28), with its bright red cherry and cranberry notes and spicy black pepper aroma, makes a natural match for either sauce.
BYOB barbecue
Rodney Alex of Juicy Wine Company
(694 N. Milwaukee Ave. 312-492-6620) says he finds as many excuses to eat barbecue as he can, including the occasional wine-and-barbecue event at his West Town wine bar and shop. So we asked him to recommend wines to bring to a few of our fave BYOB barbecue spots. All wines are available at Juicy.
Honey 1 BBQ
2241 N. WESTERN AVE. 773-227-5130
Hot dishes: Hot links ($7.75-$9.70), fried chicken wings ($5-$10.50)
Alex says: “Their barbecue sauce is more acidic, so you need a little bit of sweet.”
What to bring: Malvira “Birbet” ($20), a sparkling Brachetto Alex says “is almost like a cherry soda.”
Honky Tonk Barbeque
1213 W. 18TH ST. 312-226-7427
Hot dishes: Baby-back ribs ($18 for a full rack, $11 for half), pulled pork ($6.50)
Alex says: “Their sauce doesn’t tend to be quite as smoky and intense … I would recommend a sparkling rose.”
What to bring: 2004 Llopart Cava ($19)
Smoke Shack
800 W. ALTGELD ST. 773-248-8886
Hot dishes: Half- and full-racks of St. Louis and baby-back ribs ($10.95-$20.95)
Alex says: “Berries, smoke and spice will really mesh well with the intensity of St. Louis ribs.”
What to bring: Clayhouse Vineyard Adobe Red ($18)
[E.H.L.]———-
METROMIX@TRIBUNE.COM
