Six house-made sauces wait right on the table at this barbecue joint, and the ribs come in four different styles. That’s baby backs, spare ribs, St. Louie ribs, and rib tips. Choosing just one feels almost unfair.
The pitmaster started smoking meat after losing his job in 2007. He grew up on Chicago’s South Side, where old-school aquarium-style smokers shaped his taste. Today, his ribs get a dry rub and a long, slow ride over seasoned hickory.
I like how this place skips the fancy stuff and puts every bit of effort into the meat. It sits in northern Illinois, far from the famous barbecue capitals. Yet it holds its own with confidence.
I can’t imagine a better reason for a road trip. I’d probably start with the St. Louie ribs, but those rib tips would be awfully hard to pass up.
Four Kinds of Ribs Means You Might Need a Second Trip
Ribs are the main reason people point their cars toward Big Ed’s BBQ in Waukegan. The menu offers baby back ribs, spare ribs, St. Louie ribs, and rib tips.
Each style brings something a little different to the tray. Baby backs are leaner and curved, while spare ribs are bigger and meatier.
St. Louie ribs are spare ribs trimmed into a neat, rectangular rack. Rib tips are the chewy, meaty bits cut from the end of the spare rib.
Every rack gets a special dry rub before it heads into the smoker. Then it cooks low and slow over seasoned hickory wood.
That long cook creates a tender bite and a clear smoke ring. The pink layer under the bark is the badge of honest barbecue.
So how do you pick? A combo dinner lets you pair ribs with a second meat, which takes some pressure off.
Dinners come with two sides and a cornbread muffin. That’s a lot of food, so plan on a slow afternoon.
My advice is simple. Start with the style you know, then try a new one next time. Consider it homework, the delicious kind.
A Job Loss Sparked One Very Smoky Comeback Story
Back in 2007, Eddie Nero lost his job. Instead of giving up, he turned to barbecue, and the rest is smoky history.
Nero grew up on the South Side of Chicago. His style was shaped by the old charcoal aquarium-style smokers he knew from his upbringing.
Those glass-front pits are a true Chicago tradition. They taught generations how to treat ribs and tips with patience.
Big Ed’s BBQ opened in 2008. Nero didn’t build it alone, though.
His wife, Kim Nero, and partners Rhonda Gage and Katie Sullivan have helped run the place since the start. That kind of teamwork shows up in staying power.
Today, the crew cooks with Southern Pride smokers. Modern equipment, old-school instincts, and hickory wood make a strong trio.
I believe a backstory like this makes the food taste even better. You’re not just eating ribs, you’re eating the result of grit.
Next time a plate lands in front of you, think about that first year. Somebody took a rough moment and turned it into a rack of ribs worth driving for. That’s a comeback with flavor.
Six Sauces on the Table Turn Lunch Into a Taste Test
Sauce lovers, your moment has arrived. Big Ed’s BBQ keeps six house-made sauces right at the table.
The flavors range from tangy to sweet, with some spicy options mixed in. That means every bite can taste a little different.
The menu lineup includes choices like Memphis, Sweet Heat, and Chipotle Maple. Each one plays with the smoke in its own way.
Here’s a fun approach for your first visit. Pour a small puddle of each sauce on your plate and dip a rib tip into every one.
You’ll find a favorite fast. Or you’ll find three favorites and refuse to choose, which is also fine.
Of course, the ribs carry plenty of flavor on their own. The dry rub and hickory smoke do the heavy lifting.
So try a naked bite first. Then add sauce and see how it changes the whole experience.
I like that the choice belongs to you. Nobody drowns your ribs in the kitchen before you get a say.
Bring a friend and compare notes. Sauce debates are the friendliest arguments in barbecue, and nobody loses.
Burnt Ends Earned the Nickname Meat Candy for a Reason
Meat candy. That’s what folks call the burnt ends at Big Ed’s BBQ, and the name alone deserves attention.
Burnt ends come from brisket, cut into cubes with dark, crusty edges. They pack big flavor into small bites.
Here’s the catch. They’re popular enough to sell out quickly, so arriving early is smart.
Lunch might be your best shot if burnt ends top your list. A late dinner run could leave you staring at an empty slot.
The rest of the meat lineup keeps things interesting too. Brisket, pulled pork, hot links, smoked sausage, and pulled chicken all appear on the menu.
Fried chicken and half chicken round things out for anyone craving something different. It’s a crowd-friendly mix.
The Fat Boy sandwich stacks pulled pork and brisket together. Two meats, one bun, zero regrets.
Want a plan? Grab ribs as your main and add burnt ends on the side.
That way you cover the two biggest stars in one visit. It’s efficient, it’s tasty, and it saves you from fear of missing out on the drive home.
Daddy’s Baked Beans Might Steal Some of the Spotlight
Daddy’s Baked Beans has a name that sounds like a family secret. It sits proudly on the side menu at Big Ed’s BBQ.
The sides list goes well beyond beans, though. Three Cheese Mac and Cheese, coleslaw, french fries, and baked potato are all there.
You’ll also spot applesauce and corn off the cob. Those two feel like a nod to classic home cooking.
Collard greens are a notable offering, especially on weekends. Plan a Saturday visit if greens are your thing.
Then there’s the cornbread muffin. It comes with dinners, so you won’t need to fight for one.
Since dinners include two sides, picking them is part of the fun. Go creamy with mac and cheese and smoky-sweet with beans.
Or balance the richness with coleslaw. Cool and crunchy pairs nicely with smoky ribs.
I believe great sides separate good barbecue from the kind worth a drive. A rib needs a supporting cast.
So treat your sides with respect. Don’t just grab fries out of habit when beans with a name like that are waiting.
Save Room, Because Key Lime Pie Is Calling Your Name
After a pile of smoked meat, a bright slice of key lime pie makes perfect sense. Big Ed’s BBQ serves homemade desserts that deserve a spot on your tray.
Key lime pie is one of the standouts. Its tart, citrusy flavor cuts through all that rich smoke.
Banana pudding is another classic option. It’s a Southern favorite that feels right at home beside barbecue.
Strawberry shortcake rounds out the trio of popular picks. Light, fruity, and easy to share.
Now, the honest problem. Portions here are generous, so dessert space can disappear quickly.
A smart move is ordering dessert to go. Your future self will thank you later that evening.
Another option is splitting one slice with your table. Everybody gets a few bites, and nobody needs a nap in the parking lot.
I can’t imagine skipping dessert after driving all that way. It would feel like leaving a concert before the encore.
So plan ahead while ordering. Pick your ribs, choose your sides, and save a corner of your appetite for something sweet.
The New Home Has Room for a Whole Lot of Hungry Friends
Big Ed’s BBQ has moved more than once, and each step got bigger. The Waukegan story started in 2012 inside a remodeled Pizza Hut off Highway 120.
Later, the restaurant expanded into a larger converted banquet hall. Then came the newest chapter.
In February 2025, Big Ed’s opened at 651 Lakehurst Rd, Waukegan, IL 60085. The spot sits in Waukegan’s Fountain Square area.
This location can comfortably fit up to 125 diners. That’s great news for families, teams, and big birthday groups.
The setup keeps things simple. Counter service is the heart of the operation, with no frills getting in the way.
Bar seating offers another place to land. Outdoor dining shows up during the warmer months too.
The mood feels casual, warm, and unpretentious. It’s more neighborhood gathering spot than fancy dining room.
Honestly, that fits the food perfectly. Ribs taste best when nobody worries about sauce on their sleeve.
So wear comfy clothes and grab extra napkins. This is a place built for eating, not posing.
Timing Your Visit Right Can Make All the Difference
Mondays are off the table, literally. Big Ed’s BBQ closes on Mondays, so mark that on your road trip calendar.
The restaurant opens Tuesday through Sunday. Friday and Saturday run a bit later than the rest of the week.
Sunday hours end earlier, so don’t plan a lazy late dinner that day. An afternoon visit works much better.
Remember those burnt ends that sell out? Early arrival gives you the best shot at the full menu.
Hours can shift, so check before you leave home. A quick look saves you from a sad drive back.
Waukegan sits in Lake County, up near the Wisconsin line. It’s a solid trip from Chicago, but very doable.
Catering is also available for groups and events. Picture your next party with trays of ribs instead of sad sandwiches.
Occasional live music adds another layer to certain visits. Follow the restaurant online to catch those nights.
A little planning goes a long way here. Show up hungry, show up early, and skip Monday. That’s the whole recipe.
Good Luck Finding a Reason to Skip This Road Trip
A 4.7-star rating with thousands of ratings on Google is hard to ignore. Big Ed’s BBQ has also appeared on Yelp’s Top 100 regional restaurant list.
It’s been recognized among the Midwest’s top barbecue spots too. That’s quite a résumé for a no-frills counter-service joint.
In Waukegan, Big Ed’s is seen as a community cornerstone. That kind of reputation comes from years of steady work.
So what makes it worth the miles? The ribs, first and foremost.
Four styles, a dry rub, and hickory smoke give you plenty to explore. Add six sauces, and every visit can feel new.
The sides and desserts back up the main event. Daddy’s Baked Beans and key lime pie aren’t afterthoughts.
Then there’s the story behind it all. A South Side kid turned a tough year into one of northern Illinois’s best-known barbecue stops.
I believe that mix of heart and hickory is rare. It’s the reason a simple meal becomes a destination.
Fill the tank and gather your crew. Illinois has plenty of roads, but this one ends with ribs.
Share this story
