When barbecue migrated up the Mississippi from its homes in the Deep South and in Texas, it took on a new personality — similar to what happened to the blues when they came north. As the blues went electric in St. Louis and Chicago, so barbecue got electrified by sauce. Sauce is a major player in all the great barbecue parlors of Midwestern cities. Here is our choice of one superb barbecue parlor in each of six smoke-pit havens.
Smoque's devoted clientele come to eat scrupulously created replicas of barbecue from around the United States: St. Louis ribs, Chicago baby backs, Texas sausage, southern-style pulled pork, and even, on occasion, smoked salmon.