12 Secret Off-Menu Dishes Worth Trying in Chicago - Eater Chicago
"Drawl Southern Cookhouse and Whiskey Room in Lincoln Park wants to feed everyone ribs. On Tuesday nights, chef Justin Stadler sells an off-menu rack of smoked barbecue ribs ($27). To prepare them, he brines the ribs for 24 hours, dry-rubs them with spices, then smokes them low and slow for six hours. Afterward, he finishes them in a wood-fire oven, dressed Texas-style, with a Coca-Cola barbecue sauce." - Kat Odell
Drawl Southern Cookhouse & Whiskey Room [Official Photo]
