Some of the best meals in Illinois happen in places you would drive right past if nobody told you to stop. You smell the smoke before you even see the sign, and suddenly your plans for a quick lunch turn into a long, happy afternoon.
The room is simple, the walls are covered in photos, and the food tastes like someone has been perfecting it for decades. If you love a good road trip with a great plate waiting at the end, this one belongs on your list.
A Smokehouse Just Off the Main Road
Turn off the main east-west road through Murphysboro onto 17th Street, and you will find a barbecue spot that serious pitmasters across the country talk about with respect. The address is 32 N 17th St, tucked into a quiet corner of Southern Illinois.
From the outside, nothing shouts for attention. It is a casual restaurant serving ribs, brisket, burgers, loaded potatoes, and plenty more, and it carries itself like a neighborhood joint rather than a famous name.
That modest look is part of the charm. Many visitors arrive because a friend or a local insisted they stop, and they leave understanding why people keep passing the tip along.
Murphysboro even calls itself the Barbecue Capital of Illinois, and this little building is a big reason the title sticks. Road trippers heading toward Cobden or exploring the region often plan their whole route around a meal here, which says plenty about its pull.
Mike Mills and a Hall of Fame Legacy
Long before barbecue became a national craze, founder Mike Mills was quietly building a reputation from this Southern Illinois kitchen. He later earned a spot in the Barbecue Hall of Fame, and many fans call him a godfather of the modern barbecue movement.
His team made history at the famous Memphis in May contest. Regulars proudly point out they were the first crew from north of the Mason-Dixon line to win it, and they took the title three times, in 1990, 1992, and 1994.
Today the family keeps that spirit going, with Amy, the daughter of the original pitmaster, still closely involved and often chatting with guests. Visitors say the history feels alive in the dining room, where staff happily share stories about the awards.
For a small-town restaurant, that is quite a trophy shelf, and it helped put the entire region on the national barbecue map.
Wood Panels, Pig Photos, and a Lived-In Room
Step inside and the first thing you notice is wood everywhere. Wooden panels line the walls, covered with barbecue-themed photos and a playful pig theme that guests say is done with real care.
A former SIU student who first ate here in the 1990s says the place has barely changed, and he loves it that way. There is something comforting about walking into a room that looks the same as it did in your memories.
Not everything is plush, though. One guest found the wooden bench seats in the back room hard on the back, so you might prefer a table if comfort matters.
Still, most people describe the space as welcoming, relaxed, and clean, with a few outdoor seats for warm afternoons. It feels like a family room for barbecue lovers, worn in just enough to tell you it has hosted a lot of happy meals.
Championship Ribs With a Pink Smoke Ring
Ribs are the dish that built the legend, and they show up in more conversations than almost anything else on the menu. Guests describe slabs arriving fresh off the smoker, tender and loaded with flavor.
One longtime fan has visited the original location many times and still never orders anything else. He points to the smoky bark, seasoned with the house rub, and the light pink hue around each bone that signals hours of slow smoke.
Another diner praised the bark you only get from a real pit, with smoke running all the way through rather than sitting on the surface. Pair them with the red sauce, as one visitor suggested, for a sweet and tangy match.
Opinions are not unanimous, since a few guests have received ribs they found tough. Most, however, call them some of the best they have ever eaten, which is why the championship years are proudly attached to their name.
Brisket That Wins Over Skeptics
Brisket gets mentioned more than any other item here, which is impressive in a house famous for ribs. People order it chopped, sliced, piled on sandwiches, or as part of a combo plate.
A traveler who stopped in on a Wednesday evening called the chopped brisket sandwich outstanding and said he could not find a single flaw. Another group of three all ordered brisket sandwiches and loved how lean the meat was, with almost no fat.
Of course, barbecue is personal, and one recent guest found the sliced brisket dry on his visit. That kind of feedback is rare compared to the steady praise, though.
If you can only try one meat, ask your server what is coming off the pit that day. Many regulars say brisket is the safe bet when you want something hearty that melts in your mouth and still holds that deep smoky flavor.
Pulled Pork and the Pork Steak Question
Pulled pork is a quiet hero on the menu, and even guests with complaints about other dishes often say the pork itself was good. It pairs well with beans and slaw, and it works nicely on a sandwich for lighter appetites.
Then there is the pork steak, a cut that Southern Illinois and the St. Louis area adore. It shows up regularly in conversations about the restaurant, which tells you locals take it seriously.
Feedback on the pork steak is a little mixed. One first-time visitor found his chewy, while others list it among the dishes they want to come back for.
Sausage also earns praise, especially from a guest who sampled nearly everything on a big birthday-season visit. If you are curious, a sampler plate lets you try several meats at once, which one couple did on their way to Cobden and reported that everything was good.
Magic Dust, the Seasoning Everyone Takes Home
Ask almost anyone who has eaten here what they bought on the way out, and the answer is usually the same. Magic Dust, the house rub, is the secret behind that famous bark on the ribs.
Guests rave about it so much that many grab a bottle before leaving. One visitor from Australia packed a stash to take home and used it on his backyard grill, reporting that the flavor traveled perfectly across the ocean.
The kitchen sprinkles it into other dishes too, including the pimento cheese, which one road tripper called delicious. Even a diner who was lukewarm on his wings decided Magic Dust was his favorite of all the flavors offered.
If you cannot make the drive often, the sauces and seasoning are also sold online. Think of it as a souvenir you can actually taste, and a way to bring a little Murphysboro smoke into your own kitchen.
Four Sauces Worth Sampling
Picking a sauce is half the fun. The table usually offers four choices: Little Kick, Original, Apple City Red, and Hog Warsh.
One happy guest said Little Kick on the chicken wings was the best combination of her meal, matching bold sauce with wings bursting with flavor. Another diner described the house sauce as sweet, tangy, and carrying just enough heat to keep you honest.
Servers often walk first-timers through the options, explaining each one so you can decide what fits your plate. A fun approach is to order a meat plain and try a little of each sauce on the side.
Funny enough, one longtime fan remembers offering leftover ribs to a stranger who first asked whether sauce had been added, a reminder that some people love the meat completely naked. Either way, you get to choose your own adventure here.
Fried Pickles, Pork Rinds, and Pimento Cheese
Starters at a barbecue joint can be an afterthought, but not here. Fried pickles are a crowd favorite, and even guests who did not love their main course still praised them.
Freshly fried pork rinds come out hot and crunchy, and one excited visitor called both the rinds and pickles amazing. Try the pickles with the special dipping sauce, as one first-timer recommended.
Pimento cheese deserves its own spotlight. It gets a boost from Magic Dust, and one gentleman discovered after 55 years that he actually likes pimento cheese, thanks to this version.
Sharing a few appetizers is a smart way to start, especially for a group. A warning for the very hungry: these snacks can fill you up quickly, so save room for the smoked meats and maybe dessert.
Then again, nobody will blame you for ordering a second basket of pickles.
Sides That Can Steal the Show
Here is a surprise: one traveler said the potato salad might be the best he has ever had. He came for brisket and left talking about a side dish.
Baked beans are among the most mentioned items, and opinions vary. Many call them pretty good, while one diner felt they tasted too ordinary.
Coleslaw earns compliments, and loaded potatoes are a menu staple worth considering if you want something filling.
Burgers and fries also hold their own. Several guests who skipped barbecue said the burger was very good and worth recommending.
Most items are ordered a la carte, so you can build your own plate. The chili and the nachos drew mixed comments, so they may not be the best first pick.
Stick with the potato salad, slaw, and beans for a classic spread that rounds out a smoky meal in a satisfying way.
Bread Pudding, Banana Pudding, and Shortcake
Save room. That is the advice repeated by guests who learned the hard way that dessert here is no small thing.
Bread pudding gets loving praise, with one visitor calling it incredible and the perfect finish to his meal. Banana pudding arrives in a mason jar, and one happy diner gave it a perfect score in her own words.
Strawberry shortcake has fans too. One guest even recommended it over the banana pudding, which sparks a friendly debate worth settling yourself.
For something to sip, a road tripper gave a special shout-out to the local root beer, a fun regional treat. If you are traveling with kids, the jar-served pudding is an easy hit.
Splitting two desserts at the table is a sweet way to sample more than one, and nobody needs to feel guilty after a long drive.
Friendly Faces and the Occasional Slow Night
Names come up again and again when guests talk about their visits. Servers who recommend dishes with confidence, bartenders who share restaurant history, and hosts who make families feel at home all get warm mentions.
Many visitors also describe the owner stopping by tables to chat about Southern Illinois. One couple even received helpful directions for their drive home from the staff behind the bar.
Honesty matters, so here is the other side. A few guests have experienced slow service on busy nights, and one said waiting kept them from enjoying the evening.
The owner has responded to some concerns, inviting guests to email her so problems can be fixed. If you are in a hurry, take-out may be a smart option.
For most, though, the service feels personal and proud, the kind that turns a simple meal into a story you tell later.
Hours, Prices, and Planning Your Visit
Timing your trip is easy once you know the schedule. Doors open at 11 AM most days, closing at 8 PM Monday, Wednesday, and Thursday, and at 9 PM on Friday and Saturday.
Sunday hours run 11 AM to 7 PM, and the restaurant is closed every Tuesday. That Tuesday closure catches some travelers off guard, so plan around it.
Prices fit a casual barbecue spot, though one guest felt the nachos were steep at $18. You can call ahead at 618-684-3722 or visit 17bbq.com before heading out.
Murphysboro sits near Carbondale and SIU, making it a natural stop on a Southern Illinois weekend. Big groups seem welcome, as one diner noticed a party of 17 seated without trouble.
Leave time for the merch counter, where visitors buy shirts, sauces, rubs, and even glassware to remember the trip.
Why the Long Drive Pays Off
Every great road trip needs a reason, and a plate of smoky ribs in Murphysboro is a pretty convincing one. Visitors from other states, other countries, and old college days keep finding their way back.
No restaurant pleases everyone, and a few diners have left disappointed by a dish or a slow evening. Yet the steady chorus of fans speaks loudly, especially those who say the food tastes just as good as it did decades ago.
What makes it special is the mix of history and heart. A Hall of Fame founder, a family keeping his recipes alive, and a dining room that refuses to change for trends all add up to something rare.
Order the ribs, try the Magic Dust, and save room for pudding. You may leave with a bottle of seasoning and a new favorite Southern Illinois tradition to defend.
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