Lem's Bar-B-Q has been smoking meats on Chicago's South Side since 1954, making it one of the city's oldest and most revered barbecue institutions. Founded by the Myers family on East 75th Street, Lem's is famous for its aquarium-style smokers — glass-fronted pits positioned so passersby can watch the ribs, rib tips, and hot links cooking from the street.
Signature items
The dish that made Lem's famous
Sold by the pound, slow-smoked
Lem's is a cash-only, no-frills carry-out institution. Prices are not published, so comparisons below reflect general positioning relative to competitors.
| Category | Lem's Bar-B-Q | Gates Bar-B-Q | City BBQ | Franklin BBQ |
|---|---|---|---|---|
| Rib Tips (lb) | Not published | ~$14–$18/lb | ~$15/lb | N/A |
| Hot Link / Sausage | Not published | ~$5–$7 | ~$5–$7 | ~$6 |
| Half Slab Ribs | Not published | ~$18–$22 | ~$20–$25 | ~$22 |
| Full Slab Ribs | Not published | ~$30–$40 | ~$35–$45 | ~$40+ |
| Seating / Format | Walk-up / carry-out | Dine-in & carry-out | Dine-in & carry-out | Dine-in & carry-out |
Lem's Bar-B-Q opened in 1954 on East 75th Street in Chicago's Greater Grand Crossing neighborhood, founded by brothers Bruce, James, and William Myers. What began as a humble South Side carry-out joint evolved over seven decades into one of the most important institutions in American barbecue history. Lem's became the epicenter of what food historians call "Chicago-style BBQ" — a distinct tradition centered on rib tips, aquarium smokers, and mild sauce that set it apart from the pit BBQ traditions of Kansas City or Memphis.
The restaurant's signature aquarium smokers — large glass-fronted metal pits positioned facing the street — allowed pedestrians on 75th Street to watch the rib tips and hot links cooking in real time, turning the smoking process into a kind of neighborhood theater. This visual spectacle became a defining feature of Chicago South Side BBQ culture. The rib tip itself, a cut typically discarded elsewhere, was popularized by South Side pitmasters including Lem's, who slow-smoked the cartilaginous cut until it reached a tender, smoky perfection that inspired generations of imitators across the city.
Lem's has been featured in countless food publications, documentary films, and television programs exploring American BBQ, including mentions alongside institutions like Arthur Bryant's and Franklin BBQ. The restaurant operates as a cash-only, no-frills carry-out window — no fancy decor, no reservations, no online ordering. It is a place where the food has always done all the talking, and where South Side Chicagoans have gathered for over 70 years to pick up ribs, rib tips, and hot links wrapped in butcher paper and carried home in paper bags.
Lem's is a cash-only carry-out at 311 E. 75th St. on Chicago's South Side. Hours vary — call ahead before you make the trip.
Visit Lem's Bar-B-Q websiteLem's Bar-B-Q is located at 311 E. 75th Street in Chicago's Greater Grand Crossing neighborhood on the South Side. It operates as a walk-up carry-out window and does not offer dine-in seating.
Lem's is most famous for its rib tips — the cartilaginous, flavorful ends of pork spare ribs, slow-smoked in the restaurant's iconic aquarium-style smokers. The rib tip sandwich, a pile of smoked rib tips served on white bread with BBQ sauce, is considered the signature dish and a Chicago South Side institution.
Aquarium smokers are glass-fronted metal BBQ pits that allow passersby to see the meat smoking inside from the street. Lem's was one of the first Chicago BBQ joints to use this style, and watching the ribs and hot links smoke through the window became a defining part of the South Side BBQ experience.
Yes, Lem's Bar-B-Q is traditionally a cash-only establishment. It is recommended to bring cash when visiting. Hours can also vary, so calling ahead before your visit is a good idea.
Chicago-style BBQ is a distinct regional tradition centered on rib tips (not whole racks), hot links (spicy smoked sausage), aquarium smokers, and the liberal use of mild sauce — a sweet, tangy sauce blended from BBQ sauce and other ingredients. Lem's Bar-B-Q on the South Side is considered one of the founding institutions of this style.
Mild sauce is a uniquely Chicago condiment — a blend of barbecue sauce, hot sauce, and ketchup — that is drizzled over rib tips, hot links, and chicken. It is a South Side staple and part of what makes Chicago's BBQ tradition distinct from other regional American styles.
Lem's operates as a walk-up carry-out window at its 75th Street location. It does not typically offer a drive-through. Check third-party delivery apps or call the restaurant directly to ask about delivery availability in your area.
Lem's Bar-B-Q was founded in 1954 by the Myers family, making it over 70 years old as of 2026. It is one of the longest-continuously-operating BBQ restaurants in Chicago and one of the oldest in the United States.
Yes. Lem's Bar-B-Q has been featured in numerous food documentaries, travel shows, and publications covering American BBQ history and Chicago food culture. It is regularly cited alongside institutions like Arthur Bryant's in Kansas City and Franklin BBQ in Austin as one of America's essential barbecue landmarks.