So, rather than give you our opinion about who makes the best ribs, we’d like to share with you some of barbecue makers that take their barbecue personally. They are passionate about what they’re doing and so they make the extra effort to create something authentic and special to enjoy.

800 E. Higgins Road, Elk Grove; (847) 437-9555; www.sbrbbq.com

Hours: 11 a.m.-9 p.m., Mon.-Tues.; 11 a.m.-10 p.m., Wed.-Fri.; 11:30 a.m.-10 p.m., Sat.; 11:30 a.m.-9 p.m., Sun.

249 E. Irving Park Road, Wood Dale; (630) 238-8261

Hours: 11 a.m.-8 p.m., Mon.-Thurs.; 11 a.m.- 9 p.m., Fri.-Sat.; www.sbrbbq.com

Everyone has heard of the barbecue sauce (it was born in Chicago), but many people still don’t know that there are two Sweet Baby Ray’s restaurants in the Chicago area. The team at SBR’s includes the original Sweet Baby Ray (Dave Raymond), executive chef Paul Papadopoulos (Elk Grove Village) who earned his culinary stripes at Heaven on Seven, and Dave’s nephew Duce (Wood Dale location), who is also a trained chef and equally enthusiastic about the barbecue. Dave himself is a diehard fanatic with what would be the equivalent of a PhD in BBQ. He’s done his research.

These guys are experts at a variety of regional barbecue styles and often present specials to showcase authentic offerings that emanate from Kansas City, the Carolinas, St. Louis, Texas and other regions. Dave is passionate about educating Chicagoans about the Chicago style of barbecue, which centers on baby back ribs.

4160 N. Lincoln Ave., Chicago; (773) 880-1100; www.originalsmokinwoodys.com

Hours: 11 a.m.- 9 p.m., Mon., Wed.-Thurs.; 11 a.m.-10 p.m., Fri.-Sat., noon-9 p.m., Sun.; closed on Tuesdays

This neighborhood joint, located where the North Center and Lincoln Square areas meet, has been serving up superb dry rub smokehouse baby back ribs to a cadre of fans for several years. The aroma is smoky and pungent and the staff is helpful. We like Woody’s dry rub version so well that we ask for the barbecue sauce on the side and then use just a touch, preferring them unaltered. The place isn’t big, although the outdoor back patio is fun, and so we often get our ribs to go and take them home for a casual feast. Smokin Woody’s takes cash only, no credit cards.

3800 N. Pulaski, Chicago; (773) 545-7427; www.smoquebbq.com

Hours: 11 a.m.-9 p.m., Tues.-Thurs.; 11 a.m.-10 p.m., Fri.-Sat.; 11 a.m. – 9 p.m., Sun.; closed on Mondays

This Northwest Side eatery has been slammed daily ever since it opened in 2007. The team is quite passionate about the product and they prepare the smoked ribs, brisket and chicken with tender loving care. We particularly like the brisket and chicken, which, thankfully, aren’t drenched in an oversupply of sauce. The sauces, which come on the side, are very good but you’re better off using the amount you prefer. Smoque also makes great hand cut French fries and the corn bread is better than most. If you’re a White Sox fan, we understand there is now a Smoque kiosk at US Cellular Field.

1804 W. Division, Chicago; (773) 772-6656; www.thesmokedaddy.com

Hours: 11:30 a.m.-11 p.m., Sun.-Thurs; 11:30 a.m.-midnight, Fri.-Sat.

This hot food and music joint has been a Wicker Park staple for years, but it was when the Dunlay Group took over the place a few years ago that it really began to shine. The food is hearty and the atmosphere is as homespun as one can hope for, with an intriguing cast of regulars. We like the barbecued baby back ribs the best, although the spare ribs, rib tips and barbecue beef sandwiches have no trouble holding their own. The fries are decadent, too. There are many raves for the burgers, if you’re in the mood. There is live music every night.

Yes, we’re talking about the retail store. One day we purchased the Curly’s pre-cooked barbecue short ribs that come in a 48-oz. pound package. We heated them up according to the directions, and we were truly surprised at how good they were, competitive with the ribs at any of the good barbecue joints. Since then, when we go to Costco, we make a point to pick up 4 or 5 packages and drop them in the freezer. To defrost them quickly we put them in the microwave—20 minutes on the defrost cycle and they’re good to go. Then we scrape off some of the excess sauce, put them in the oven for 30-40 minutes (or on the grill for about 10 minutes to finish them off), and the meat just melts off the bone. Yum. Really. Something to be passionate about.