The basics: Pitmaster Sam Gilbert knows his rib tips. Heralded far and wide as some of the city’s very best, Gilbert begins by marinating the prized Southside original at length before rubbing them down with a proprietary spice blend and letting them roast slow-and-low in a giant hickory smoker. Last but not least, he throws the juicy pork nubs atop a fiery grill for the ultimate charred, flame-kissed bark and toothsome bite. A heap of fresh-cut, made-to-order fries serves as a worthy supporting act.
What the experts say: “What makes us unique is we offer every style out there depending on the place, unlike some other cities where you will get a lot of the same thing,” says McKenna.
How to book: Stop by for first come, first served seating or order take-out online.