Rib tips and rich history: What makes Lem’s Bar-B-Q so special?

In the heart of Chicago’s South Side, where the aroma of hickory smoke mingles with decades of community stories, Lem’s Bar‑B‑Q has secured a place in culinary history by winning the prestigious James Beard Foundation America’s Classics Award. This recognition celebrates Lem’s Bar‑B‑Q as one of America’s enduring grassroots institutions, honored for its timeless appeal and devotion to authentic flavor.

Founded in 1954 by brothers Myles and Bruce Lemons, and later joined by James B. Lemons in 1968, Lem’s Bar‑B‑Q introduced Chicago to the iconic Chicago‑style barbecue (think rib tips, hot links and that tangy vinegar‑based sauce smoked in the signature glass‑walled aquarium smoker). It’s this very style of barbecue that has placed Chicago on the national BBQ map, often overshadowed by Texas and Memphis, now spotlighted thanks to Lem’s new honor.

Today, Carmen Lemons, daughter of James Lemons (who passed in 2015), along with family members Lynn Walker, Billy Lemons, Kameron Lemons, and longtime friends, carry forward the legacy.

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This year’s America’s Classics Award, elevating Lem’s Bar‑B‑Q alongside other historic staples like Dooky Chase in New Orleans and Gaido’s in Galveston, recognized those that “reflect the character and cultural traditions of their communities.” The official ceremony took place on June 16 at Chicago’s Lyric Opera.

For locals and visitors alike, a trip to Lem’s Bar‑B‑Q at 311 E. 75th Street is more than just a meal, it’s an immersion in Chicago barbecue history, served with soul, community and that legendary sauce. Dig into the famous JBL Special, a hearty platter featuring ribs, rib tips, a hot link, chicken and fries, recommended by Carmen herself.

Prepare for a wait, when we visited, the lines were long, and many had brought along their own lawn chairs, but it was sure worth it.

Congratulations to Lem’s Bar‑B‑Q, where every smoky bite now carries the weight of national acclaim.

Bonus info!

Lem's Bar-B-Q House (on Facebook) offers these tips to improve your Q: 

1. Let the seasoning marinate at least 24 hours.
2. Use cooking oil instead of lighter fluid.
3. Use wood chips and very little charcoal. (Note: Charcoal makes meat black, wood makes meat smoke).
4. Use hickory or oak wood for best smoke and flavor.
5. Use a spray water bottle to keep fire low.