Superb Rib Tips At Chicago Style BBQ, Ferak Food Column

JOLIET, IL — I was in downtown Joliet a few weeks ago and ran into one of my former high school classmates from Plainfield, and we got on the subject of local restaurants. A giant smile came across his face after he mentioned Kevin Roberts, better known as "The Rib Doctor."

Kevin is Joliet's version of "The Soup Nazi," from the famous "Seinfeld" episodes, my classmate reminded me. (Be sure to watch The Soup Nazi video at the bottom of this column.)

So on Thursday afternoon, I ventured across the Des Plaines River to Chicago Style BBQ, 1215 North Broadway St. This is where Kevin Roberts opened his new BBQ restaurant in February 2018. Back 15 months ago, I did a story on the opening, and it was quite the popular read.

Roberts used to have a restaurant downtown on Chicago Street, but it was ruined by a fire before I came back to Joliet. Anyway, I stopped by Thursday to review the Chicago Style BBQ's rib tips. Actually, I ended up buying the Rib Tip & Wing Combo for $6.99.

These rib tips are grilled to perfection. Roberts spends hours and hours preparing his food.

What do I like about Joliet's Rib Doctor? For starters, Kevin Roberts is a true workaholic because he loves what he does. Since he opened in February 2018, the restaurant on North Broadway Street has only been closed for two days of business, Thanksgiving and Christmas, Roberts told me.

I heard him telling one of his customers that he worked 20 hours the other day.

Compared to his old spot downtown, The Rib Doctor told me that being on Broadway Street overlooking the Des Plaines River off in the distance "is like being out in the country."

"There's green grass out back, being here is peaceful," Roberts told me. "This is my dream."

Chicago Style BBQ is open everyday from 11 a.m. to 9 p.m. There's a small dine-in area, but the overwhelming majority of customers stop here for carryout.

If you are a walk-in customer, you should expect to wait about 20 minutes for your order.

If you can't deal with the wait, then maybe you should head somewhere else.

But if you want some of the best rib tips and chicken wings, be prepared to wait a few extra minutes as The Rib Doctor works his magic on the other side of the counter.

"Most of the time, it's 20 minutes," Roberts told me Thursday afternoon. "Good barbecue takes 15 to 20 minutes."

What's the most common question Roberts fields from walk-in customers?

"How long's it gonna take? How long's it gonna take?" he repeated himself, smiling.

I didn't arrive until well after 1:30 p.m., well after the lunch rush. It didn't matter.

There were four other customers already inside, all patiently waiting for their carryout orders. And the phone was ringing. Other people were calling in their orders.

Unlike a lot of restaurants, The Rib Doctor's menu has four main foods. In any given week, The Rib Doctor goes through 600 to 700 pounds of ribs, he estimated.

Most people come for the rib tips. The wings are the second most popular catch. And there's the baby back ribs. And the Hot Links: pork, beef or turkey.

No hot dogs, no hamburgers, no catfish, he reminded me. The Rib Doctor knows what he's good at, and that's why so many loyal customers come here.

About the only sides on the menu are french fries and cole slaw.

On Thursday, The Rib Doctor showed me his smoker which was stoked with several logs of hickory wood. Several slabs of ribs were slow roasting on the grill above.

"All ribs are cooked with charcoal and hickory wood," his menu proclaims.

"You can look at how fresh that is," Roberts beamed with pride. "The amount of time that goes into it, it's worth the wait. It's made to order."

The Rib Doctor is preaching to the choir.

I'm glad I made a return trip to Chicago Style BBQ on Thursday. Roberts has been in the Joliet restaurant business for 29 years. Just writing this food column makes me hungry for more. With so many popular food shows on cable television, I would not be surprised if one of them makes a visit to Joliet's Historic Route 66 corridor to meet The Rib Doctor.

He'd be a great interview.