Hey y'all, the best barbecue takes preparation. Slow down, take the time that good food deserves. As a boy on the southside of Chicago I learned that patience and passion produces the best results. Stick with me and I'll walk you through tips for "Q-ing" the finest Chicago style barbecue wherever you are.

Here's some stuff you're gonna need to get started:

  • sharp pointed knife
  • cleaver
  • long tongs
  • spray bottle (fill with 3 parts apple cider vinegar, 1 part water)
  • charcoal / wood
  • clean rag or brush
  • 1 slab pork ribs
  • South Side Mike's Original Southside Bar-B-Que Sauce
  • A basic dry rub: salt, pepper, and garlic powder
  • grill

Firing up the grill

The easiest way to start a fire is to use a charcoal starter canister to get your coals going. Pour white hot coals into the grill. Add additional coals. Fire's ready when they're white hot.
How I like to start a wood fire is to use a charcoal starter and about 10 charcoal briquettes, and then I add my dry wood on top of hot coals. Fire's ready when embers begin to form.
Fire is ready when grill is at about 400 degrees.

- Keep top closed once fire is hot.  

While the fire is getting hot I trim the meat.

Trimming a whole slab of pork ribs

  1. Wash the meat in cold water then blot dry with a clean towel or paper towel.
  2. Remove the rib tips (approximately 2 1/2 inch strip of meat starting below the long bone end and it runs the length of the slab. It is separated by a strip of gristle at the bottom of the rack of ribs).
  3. Use a very sharp knife to trim away the fascia: A thin tough outer membrane on the meat, also called "silver skin". It is the fascia that makes ribs tough.
  4. Season ribs and tips liberally with basic dry rub (Coming soon: South Side Mike's Dry Rub).
  5. Let meat rest 15 to 20 minutes. Make sure your fire is ready. Place ribs on hot grill rib side down. This allows the ribs to cook half way through without burning. When meat shrinks ľ inch down the bone, flip with tongs. Depending on your fire, this should take about 20 to 30 minutes.

    Spray with vinegar/water mix approximately 15 minutes into the grilling; also spray on fire flare ups.

    Now use a rag or brush to apply SOUTH SIDE MIKEíS ORIGINAL SOUTHSIDE BAR-B-QUE SAUCE on the rib side.

    Keep fire to a minimum. Keeping the top closed and top, bottom or sides of the grill vented will help keep the smoke in and fire down. Grill the ribs on the meat side for about 20 to 30 minutes. Check them at fifteen minutes to make sure they donít burn. (If the fire is too hot, flip the ribs now. Spray the meat and the fire with the vinegar mix and slightly close your lower vents). Flip the ribs back on the rib side. Brush or rag on (mopping) SOUTH SIDE MIKEíS ORIGINAL SOUTHSIDE BAR-B-QUE SAUCE. (Propane users watch your fire. Propane grills are closer to the flame sometime so they cook faster; you may have to turn it down some now.) Keep your grill top
    closed as much as possible. Spray the ribs with the vinegar and water once or twice until done to your satisfaction.

    Place your ribs onto a platter and apply the Original Bar-B-Que Sauce once more. With a sharp knife, cut the ribs between the bones and serve.