Best Rib or Steak "joint" in Chicago? (Morton: live, Korean)

[Ron.]

For Ribs, I like Carson's.


For a inexpensive good steak, I like Ronny's steak house

Steaks overall-Rosebud or Chop House



What about you?

[Jesse69]

Yeah, for steaks and chopped steak I go to Ronnie's. I miss The Sizzler and Malibu Chicken.

[Mister Mappy]

I'm surprised you didn't say the McRib sandwich at Mickey D's.

[Drover]

I have yet to have anyone top Smoque for ribs. Honey 1 and Lem's are tied for second.

For steak... I miss Biasetti's. The only "upscale" steak place that ever made me say "wow, I'd love to go back" is N9NE. Other than that I must not be much of a steak connoisseur because I'd just as soon go to Outback as Morton's/Rosebud/Ruth's Chris/etc.

[surlycue]

Originally Posted by Drover

I have yet to have anyone top Smoque for ribs.

They do St Louis style ribs there, right? I prefer Memphis dry rub. I tried a few different places at Rib Fest last year but Fireplace Inn was the best, though that isn't saying much.

My favorite joint to get ribs in the city is actually at Joy Yee. Their Korean short ribs fall right off the bone.

[Drover]

St. Louis style refers to the cut; in particular, the cartilage and tips are cut off. That's why you often see rib tips sold as a separate item -- they've been cut off the spare ribs to form St. Louis-style ribs but they still want to be able to sell the cuttings instead of just pitching them. But to get back to your question, they use Memphis dry-rub at Smoque, on both their St. Louis ribs and their baby-backs.

And personally, I don't want rib meat that "falls off the bone." That usually indicates they've been boiled which destroys a lot of the flavor, and it also means they will probably have the consistency of meat jell-o. I find the "Chicago-style" mushy ribs made famous by places like Twin Anchors, Gale Street Inn, and yes, Carson's, to be pretty gross. I love Carson's center-cut pork chops though. I used to get those a lot when I lived in Andersonville and there used to be a Carson's just north of there.

[ImaloneJill]

Originally Posted by Mister Mappy

I'm surprised you didn't say the McRib sandwich at Mickey D's.

LMAO. I needed that.

[Lookout Kid]

Originally Posted by Mister Mappy

I'm surprised you didn't say the McRib sandwich at Mickey D's.

I think that's actually better quality meat than the Sizzler...

[Chiguy75]

For steaks overall, Gibson's is my favorite. I don't have inexpensive favorites because I've had too many bad experiences with low quality so, if I'm somewhere that isn't a steakhouse, I avoid getting the quasi-meat they call steak.

For ribs, Fat Willy's off Western is always pretty solid.

[Humboldt1]

Smoque is better than Fat Willys but is still pretty good. Fat Willys has better ambiance but Smoque has way better food.