It's tough to champion Russell's ribs, but my youngest daughter and I have been going there for years. About 18 years ago, she constructed this art piece to commemorate our many happy food trips there:



Sometimes, good times at the table have almost nothing to do with food, and if you grew up on Russell's, as it sounds like some of us have, then you're going to love this dump despite the availability of more capable offerings at places like Honey 1 and Uncle John's.

Thanks, David, for posting this. It really made my day.

=R=

Fantastic. I have an eyepatch and pegleg if you need them for repairs.

Hmm. Maybe that representation is taking hits for you Dorian Gray-style. Or it's a source of your unspeakable power, and like if someone stole it they could ransom it for a lifetime supply of Johnnie's Beef, since your daughter Scotch-taped your very soul into it. In any case, for the love of the site, please don't let it fall into the wrong hands [cough]Evil Ronnie[cough].

I'm curious about the comments regarding the 'sauce' at Russell's. I think I've been there 3 or 4 times. Every time there I got little food service style cups of sauce that looked and tasted like red colored water with some kind of unflavored sediment. It offered virtually no flavor at all.

i am a fan of their sauce
they make it in the basement of the elmwood park location
its thinner kind of kc style to me
tomato based but not as sweet and a little twang
its good to dip the fries in
and i like to pour lots on my pork or beef sandwiches
i have been going there since i was 18 it was my first date with ms sweet baby ray
i lived in elmwood park for 20 years
so johnnys for beef and ice
armands for pizza and stuffed artichoke
alpine for subs
new star for chineese
rivera for sausage
josephs for peppers
nothing but net

midas wrote:I'm curious about the comments regarding the 'sauce' at Russell's. I think I've been there 3 or 4 times. Every time there I got little food service style cups of sauce that looked and tasted like red colored water with some kind of unflavored sediment. It offered virtually no flavor at all.

I, um, disagree with what you said. I was going to offer a "well, maybe you have to have grown up on it" concession, but after thinking it over I realized that I have had a quick bite at Russell's with at least a dozen first-timers over the years and the majority have enjoyed the sauce quite a bit. I don't stop in there nearly as often as I did when working down the street for Triton College, but 2 beef sandwiches last night did remind me of how much I do enjoy their sauce from time to time.

Also, amen to Baby Ray, whose sauce I also enjoy quite a bit and stock at home regularly. I used a full container of Russell's sauce on each side of each sandwich last night, with liberal amounts added to the fries as well. I also agree wholeheartedly with his other EP stops aside from New Star - and even that was a go to for Chinese pick-up for 4-5 years for my parents once upon a time.

Well I decided to give Russell's one more shot since others seem to like it. Yes, it's been a long time since I tried it and my recollection of the sauce was a little off. It's not as thin as I remember it. It does have a little tang to it and I could imagine some might like it. It's not what I would look for in a sauce, but to each his own I suppose.

I ordered the ½ slab of ribs. It was meat jell-o in it's finest sense. Again, some really like the fall-off the bone style of ribs. But I don't like it at all. I noticed no smoke in the meat at all. If it was there, the subtlety eluded me. The fries were quite good. I really liked that they were well salted. The cole slaw was again, not my style. I like mine with a little flavor.

Compared to many places, the pricing was quite good. $8.50 for a ½ slab with fries and slaw is comparatively cheap. The ribs were not fatty, although they were a little on the small side. But I did get the small side of the slab. It's just not the style of ribs I prefer.

I love Russells just from the nostalgia perspective. We always got the sandwiches there and it was such a treat to hear we were going to Russells. In those days there were very few fast food restaurants. There was Dave's Drive in too in Franklin Park that made us swoon.

These days there are much better BBQ places.

I've tried Honey 1 and Smoque and they are good. Smoque a bit better I think. Also Smokedaddy too...but their sauce has too much cumin for me. To be honest, I really like Twin Anchor ribs and also Sweet Baby Ray in Wooddale.
I'll be trying the BBQ place in Wheaton soon too.

I'd go back to Russells again just for old times sake.

midas wrote:I ordered the ½ slab of ribs. It was meat jell-o in it's finest sense. Again, some really like the fall-off the bone style of ribs. But I don't like it at all. I noticed no smoke in the meat at all. If it was there, the subtlety eluded me. The fries were quite good. I really liked that they were well salted. The cole slaw was again, not my style. I like mine with a little flavor.

I realized after posting that I did forget my major caveat when it comes to Russell's: I never, ever order the ribs. They just aren't worth it. For me, it's pretty much the beef sandwich or bust.

In an attempt to be more topical when it comes to the reason for this thread though, planning to stop by Sweet Baby Ray's in Elk Grove Village tomorrow night after work. It's only a little bit out of the way coming home from Arlington Heights, and I'm definitely itching to try some convenient suburban Q. Smokin M's has become a somewhat frequent quick post-work pick-up over the past 6 weeks or so after reading about their offerings a bit on this forum, and I'm looking forward to seeing how SBR's compares.

i would say my love for russells bbq has a lot to do with going there for so many years
the combination of
not knowing any better
it was a destination location because it was close and affordable
and comfortable
and we would run into others we know
sort of a hang out at the time
not the the greatest bbq
not authentic bbq
but a good experience almost every time we have gone there
and in the end id sure take the profits from russells over almost any other bbq place in chicago
except for maybe carsons and galestreet and fireplace
having said that this is my experience
a lot of y'all have very developed pallets and great interest in food and eating places
i can see your points of view more clearly these days
have a good day

This came in today off the PR wire. It pleases me immensely that "Chicago BBQ" is listed right up there with the Q's of Memphis, KC, etc.

Sunday: International BBQ
Sweet Baby Ray’s spectacular International Barbecue Sundays feature a different style of barbecue every week, 52 different styles throughout 2009. Sweet Baby Ray’s also offers this unique international menu during lunch every Wednesday. Customers have already enjoyed entrées such as the Moroccan Barbecue Chicken, grilled chicken spiced with lemon, garlic and paprika, served with toasted pita hummus and carrot salad.

Patrons can look forward to March 22 when the Thai inspired special is Chicken Satay with peanut sauce, sheared chicken marinated in soy, ginger and garlic served with Sweet Baby Ray’s sweet and savory peanut sauce. Sweet Baby Ray’s will also offer a Polish barbecue meal, Maple Kielbasa Skewers, skewered kielbasa grilled and glazed with maple syrup reduction and served with sauerkraut on March 29.

Monday: Carolina BBQ
Inspired by the way Eastern North Carolina uses the whole hog for its barbecue, Sweet Baby Ray’s offers the Chopped Pork Sandwich. The chopped pork sandwich is made from a whole smoked pig, including flavors of the shoulder, butt, tenderloin, ham, ribs, belly and hocks, served on a bun with a side of Carolina coleslaw, hush puppies and Eastern Carolina’s unique vinegar based barbecue sauce (no tomato or sugar) on the side ($7.49). Rib lovers can add a one-third slab of ribs for just $4.

Tuesday: Memphis BBQ
Memphis is known for serving ribs either “wet or dry,” basted with sauce, or hand rubbed with Sweet Baby Ray’s own spice blend served “dry,” without sauce. Sweet Baby Ray’s offers the Mini Duce Sandwich, a unique signature sandwich with pulled pork, grilled beef bologna and coleslaw, with one-third slab of Memphis ribs (wet or dry) served with barbecue beans and collard greens ($8.49). The Tuesday special also offers a half slab of Memphis style St. Louis ribs smoked over hickory wood and charcoal, wet or dry, served with cornbread, barbecue beans and collard greens flavored with hocks, onions and ham. ($12.99/half slab, $18.99/full slab).

Wednesday: International BBQ and All-You-Can-Eat Ribs
Every Wednesday, the restaurant features an a la carte lunch special, full slab Baby Back Ribs ($12.99). For All-You-Can-Eat Baby Back Ribs ($16.99/person), come after 4 p.m. to enjoy Sweet Baby Ray’s award winning ribs. In 2008, Sweet Baby Ray’s Barbecue Restaurant was awarded first place for Best Ribs and the second place award for Best Sauce at the Naperville Ribfest. Additionally on Wednesday, lunch patrons can savor the International BBQ that’s featured every Sunday.

Thursday: Kansas City BBQ
Since Kansas City is thought by many to be the ‘barbecue capital of America,’ the Sweet Baby Ray’s team is excited to add the city’s barbecue style to its all-star lineup. The restaurant’s rendition of Kansas City style barbecue is the Quarter Smoked Chicken with Burnt Ends, kind of like a brisket reduction, served with the Original Sweet Baby Ray’s Stovetop Recipe BBQ Sauce; a side of Kansas City style barbecue beans; Kansas City coleslaw; and white bread ($8.49). Guests can add 1/3 slab of Baby Back or St. Louis ribs for only $4.

Friday: Texas BBQ
Sweet Baby Ray’s introduces its version of Texas Brisket offered lean or “with flavor,” served with the rich flavors from the fatty part, or deckle, of the brisket. The special Texas menu includes a trio of Texas flavors with smoked brisket, smoked sausage (imported from Southside Market in Elgin, Texas) and pork spareribs, all served Texas style with Sweet Baby Ray’s own Texas barbecue sauce, barbecue beans and potato salad, complimented with all-you-care-to-eat pickles, onions, jalapeño peppers, saltines and white bread ($9.49).

Saturday: Chicago BBQ
Over the years, the Sweet Baby Ray’s team has learned the barbecue preferences of the Windy City patrons. North Side Chicagoans love baby back ribs while South and West Siders have a penchant for rib tips, the bottom of the spare rib that is separated from the rib when creating the St. Louis style rib cut; and Hot Links, a smoked sausage with a flavor and texture similar to the combined flavors of Italian sausage and breakfast sausage, with a spicy profile. The high quality of the baby back ribs is something for which Sweet Baby Ray’s prides itself, and is one of the restaurant’s most popular items.

Come in on Saturdays for the comfort of Chicago style barbecue. Customers can treat themselves to their favorite Rib Tips and Hot Links topped with fries, Sweet Baby Ray’s Barbecue sauce, served with white bread and coleslaw ($7.99). True Chicago barbecue fans will enjoy adding a one-third slab of Baby Back Ribs for an additional $4.

For chicken lovers, Sweet Baby Ray’s offers a Chicago-style value meal, 1/3 Slab Baby Back Ribs & ¼ Chicken (fried, jerk or barbecue; white or dark), with fries and coleslaw ($12.99).

David Hammond wrote:Come in on Saturdays for the comfort of Chicago style barbecue. Customers can treat themselves to their favorite Rib Tips and Hot Links topped with fries, Sweet Baby Ray’s Barbecue sauce, served with white bread and coleslaw ($7.99). True Chicago barbecue fans will enjoy adding a one-third slab of Baby Back Ribs for an additional $4.

I'd suggest a bit more research on SBR's part. While there are exceptions, of course, in my experience the standard tends to have the fries at the bottom of the pile and if there is a topping it's the white bread.

David Hammond wrote:
Come in on Saturdays for the comfort of Chicago style barbecue. Customers can treat themselves to their favorite Rib Tips and Hot Links topped with fries, Sweet Baby Ray’s Barbecue sauce, served with white bread and coleslaw ($7.99). True Chicago barbecue fans will enjoy adding a one-third slab of Baby Back Ribs for an additional $4.




I'd suggest a bit more research on SBR's part. While there are exceptions, of course, in my experience the standard tends to have the fries at the bottom of the pile and if there is a topping it's the white bread.

I'm guessing SBR did not write this press release or edit it so it lost something in the translation. Does anybody think fries are served on top of the rib tips?

baby ray wrote:i would say my love for russells bbq has a lot to do with going there for so many years
the combination of
not knowing any better
it was a destination location because it was close and affordable
and comfortable
and we would run into others we know
sort of a hang out at the time
not the the greatest bbq
not authentic bbq
but a good experience almost every time we have gone there
and in the end id sure take the profits from russells over almost any other bbq place in chicago
except for maybe carsons and galestreet and fireplace
having said that this is my experience
a lot of y'all have very developed pallets and great interest in food and eating places
i can see your points of view more clearly these days
have a good day

I rest my case.
http://www.lthforum.com/bb/viewtopic.php?f=14&t=22262

figmolly wrote:

David Hammond wrote:
Come in on Saturdays for the comfort of Chicago style barbecue. Customers can treat themselves to their favorite Rib Tips and Hot Links topped with fries, Sweet Baby Ray’s Barbecue sauce, served with white bread and coleslaw ($7.99). True Chicago barbecue fans will enjoy adding a one-third slab of Baby Back Ribs for an additional $4.




I'd suggest a bit more research on SBR's part. While there are exceptions, of course, in my experience the standard tends to have the fries at the bottom of the pile and if there is a topping it's the white bread.

I'm guessing SBR did not write this press release or edit it so it lost something in the translation. Does anybody think fries are served on top of the rib tips?

If I remember correctly, that's how they serve the famous "Rib and Fries" at McClard's in Hot Springs, Arkansas.

figmolly wrote:Does anybody think fries are served on top of the rib tips?

I certainly do not and I told Dave Raymond so in an email shortly after seeing an early version of The List. I am also of the opinion Chicago Style BBQ is tips and links on an Aquarium smoker and should not include baby back ribs from an oven (tavern style) or gas powered rotisserie FrankenQue.

I should add, while Dave Raymond and I disagree on many matters BBQ I find him sincere in his love and appreciation of BBQ. It's not simply a commercial venture for him, its how he lives his life.

Enjoy,
Gary

I'm not bothering to read all the back and forth on this thread. but I see sweet baby ray posts here, and I just want to say thanks for making such an awesome product. I could serve shit on a shingle, but put some of your sauce on it and the customers love it. so thanks! you are definitely a master.

dk wrote:I'm not bothering to read all the back and forth on this thread.

Of course not, why bother to read when you can just comment.

G Wiv wrote:

dk wrote:I'm not bothering to read all the back and forth on this thread.

Of course not, why bother to read when you can just comment.

Nothing better than someone who just wants to pontificate and doesn't want to listen to anyone else.

=R=

ronnie_suburban wrote:

G Wiv wrote:

dk wrote:I'm not bothering to read all the back and forth on this thread.

Of course not, why bother to read when you can just comment.

Nothing better than someone who just wants to pontificate and doesn't want to listen to anyone else.

=R=

I don't see him or her pontificating - I think that they just wanted to give a shout out to Dave Raymond and Sweet baby Ray's sauce.

Muttster wrote:I don't see him or her pontificating - I think that they just wanted to give a shout out to Dave Raymond and Sweet baby Ray's sauce.

Call it what you will but posting on a thread that you haven't bothered to read is poor form, IMO. That's the point that both Gary and I were trying to make. 'Shout outs' may be the coin of the realm at some internet venues but LTHForum isn't Facebook.

=R=

It's not hard to imagine why Ray's sauce is popular. First ingredient listed: high fructose corn syrup. Further down the list: molasses, corn syrup, sugar.

Maybe that's why he's called SWEET Baby Ray!

ronnie_suburban wrote:

G Wiv wrote:

dk wrote:I'm not bothering to read all the back and forth on this thread.

Of course not, why bother to read when you can just comment.

Nothing better than someone who just wants to pontificate and doesn't want to listen to anyone else.

=R=

I read 2 pages of argument until I got to the comment from baby ray, and THEN I wrote my comment to him.

I'm hoping to god y'alll are just kidding around and I've misinterpretted your comments, or you've misinterpretted mine.

ronnie_suburban wrote:

Muttster wrote:I don't see him or her pontificating - I think that they just wanted to give a shout out to Dave Raymond and Sweet baby Ray's sauce.

Call it what you will but posting on a thread that you haven't bothered to read is poor form, IMO. That's the point that both Gary and I were trying to make. 'Shout outs' may be the coin of the realm at some internet venues but LTHForum isn't Facebook.

=R=

With all the swooning over Kuma's, Burt's, Bacon and the like, it would appear to me that "shout outs" in various forms is very much the coin of the realm on the LTHForum. That said, the OP should have used a little bit of tact in their post.

Muttster wrote:With all the swooning over Kuma's, Burt's, Bacon and the like, it would appear to me that "shout outs" in various forms is very much the coin of the realm on the LTHForum. That said, the OP should have used a little bit of tact in their post.

Muttster,

Ronnie_S and I were attempting to moderate in plain sight. While the occasional "shout out" or pithy comment is fine, I occasionally do it myself, if a poster has a preponderance of quips, obscenities and low content posts, not to mention actually editing out a few of their posts, then a bit of gentle nudging is in order.

Regards,
Gary for the moderators

Muttster wrote:That said, the OP should have used a little bit of tact in their post.

I think that's the "problem," though it is a very small problem, indeed. Announcing that one has not "bothered" to read the previous discussion rubs some the wrong way, and I'm sure that most can understand why this is. I do believe, however, that dk did not intend this comment as a slight or a provocation, so I hope we can let this line of discussion go without rancor.

good morning

no i did not write the release
yes it was a mistake
we put fries on bottom and tips an links on top
gary corrected me and i corrected the menu
sorry it got lost in translation

seems funny to me that the regional menu that we added only got 1 comment and it was about a mistake made by and hourly employee

as far as suggesting i do more reasearch
i have been to many many places and have countless man hours invested in bbq
that is in Chicago, Chicago land the Midwest and throughout the county
no one i know has eaten more bbq been to more bbq places cooked more bbq or cares more about bbq than i do

and to that end garys book wil be pretty thin if all he writes about is hot links and rib tips and spare ribs cooked in a chicago style aquarium cooker

there are many people and many diverse cultures of bbq in chicago and illiinois
and they are all encompassed in chicago bbq

not to get into a history lesson but there has been a lot of great bbq in chicago long before the south and west side bbq places opened up

if you cosider the tonage of baby back ribs that are sold in this market
they are representitive of chicago and that is a fact as well as an opinion
and to the cooking method that to me is funny

i just came back from my second trip to texas and among other places went to
southside market operating for 127 consecutive years they used metal box cookers (called oilers at 35 to 40 k a pop)
rudys a newer concept is doing 120k a week and is connected to a gas station
salt lick in my opinon the best place ive been for bbq experience in texas they seat 1000 and dont sell liquor i waited 1 1/2 hours to be seated on a thursday salt lick has 2 old hickory pits and 1 southern pride
on top of that i was at the nbbqa convention and watched barry from smoque serve ribs out of a southern pride smoker to some of the best known and respected bbq people in the country
no on was talking about what they cooked on
they were talking about taste texture flavor and appearance

as gary dave hammond and few other lth's know from being at smoque a couple of weeks ago
there were enough great bbq guys in that room to go ino any city in the county and compete and have success we all know what good bad and great bbq tastes like and what it ought to taste like seldom do we stand in judgement of ourselves and others to comment for the sake of commenting we have constructive things to say about what we do and say to others

as far as commenting about sbr sauce being sweet and that is why people like it
let me tell you there is a hell of a lot more to it than that
i and others have put our heart and soul into that brand for many many years
i started sweet baby rays with a 2k investment bearly a high school education and a dream
when we sold it 5years ago we were the 5the best selling bbq sauce in the country and no 1 in chicago by 12 share points selling to over 18k retail customers and 12 food service customers across the country not bad for white boys selling bbq as i like to say
today sbr is the best selling bbq brand in the history of retail over 106 million as a brand
to imply that the sauce is succesful because of certain common ingreadients is insulting
to me and all the folks who worked hard and to to those who continue to work hard to grow the brand
in being so narrow minded and opinionated i have had many people tell me they read what is written on the forum but do not comment back because it is not worth it
and for the most part that is how i feel

i have great great respect for the folks that have such a great love and desire for food and food stuffs that they go to the best and most diverse eaterys and take the time to learn and understand what they are eating i have great respect for dave hammond and others on the forum and i do respect gary but there is room for a some of you to think a little bit about other peoples feelings and ideas before you write
if i took 10 minutes im sure i could find negitive things to say about everybody's job and workplace and their personal life as well life is too short who needs it
judge not lest ye be judged to some extent and think a little before you comment
please and thank you
i am commenting now after three people have asked me to comment and give my opinion because they do not want the hassle from giving there opinions
in the process you are missing some quality people and worthwhile thoughs

baby ray wrote:i have great great respect for the folks that have such a great love and desire for food and food stuffs that they go to the best and most diverse eaterys and take the time to learn and understand what they are eating i have great respect for dave hammond and others on the forum and i do respect gary but there is room for a some of you to think a little bit about other peoples feelings and ideas before you write

Dave,

Did you miss the part where I said....

G Wiv wrote:I should add, while Dave Raymond and I disagree on many matters BBQ I find him sincere in his love and appreciation of BBQ. It's not simply a commercial venture for him, its how he lives his life.

baby ray wrote:and to that end garys book wil be pretty thin if all he writes about is hot links and rib tips and spare ribs cooked in a chicago style aquarium cooker

The Book, Low & Slow: Mastering the Art of Barbecue in Five Easy Lessons is not about regional BBQ styles, Chicago or otherwise. Far as the press release, no one is picking on you, we have all been misquoted in the press and/or had a mistype go to print or publish. Frankly, if one chose to go over the regional BBQ Styles press release in detail there are other points that would warrant discussion. That was not my point, or anyone else's here.

If you are feeling thin-skinned please refer to above praise laden quote.

Enjoy,
Gary

i was only thin skinned about more research comment and the sauce is good cause its sweet comment
regarding your comment i appriciate your nice comment but it doesnt change the fact that you would be wrong about not including baby back ribs as part of chicago bbq
and for the thousands of bbqer's that have different feelings about smokers it bears repeating that its now what you cook on but the results and the folks i hang around with and bbq with know lots and have lots of experience and have lots of peoples respect who know lots about bbq
those are the people i go to when i am feeling like talking about bbq

Please don't consider this an ungrounded shout-out: I greatly value the time and thought baby ray puts into every post. Lots of content and interesting ideas reflecting an open mind. The regional barbecue menu is a great idea and one I'll be checking out.

I also have to point out this brilliant post by Katie in the Honky Tonk vs. Smoque thread:

Katie wrote:baby ray
i love how your posts
are free-form verse
or an extra-long form
of haiku

... haiQ?

Either Katie or ray should trademark "haiQ" as soon as possible.