BYOB + BBQ = MMM

Don't come to these Chicago barbecue spots empty handed

By Emily Hiser Lobdell

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Rodney Alex of Juicy Wine Company says he finds as many excuses to eat barbecue as he can, including the occasional wine-and-barbecue event at his West Town wine bar and shop. So we asked him to recommend wines to bring to a few of our fave BYOB barbecue spots. All wines are available at Juicy.

Honey 1 BBQ
Hot dishes: Hot links ($7.75-$9.70), fried chicken wings ($5-$10.50) Alex says: "Their barbecue sauce is more acidic, so you need a little bit of sweet."
What to bring: Malvira "Birbet" ($20), a sparkling Brachetto Alex says "is almost like a cherry soda."

Honky Tonk Barbeque
Hot dishes: Baby-back ribs ($18 for a full rack, $11 for half), pulled pork ($6.50)
Alex says: "Their sauce doesn’t tend to be quite as smoky and intense … I would recommend a sparkling rose." What to bring: 2004 Llopart Cava ($19)

Smoke Shack
Hot dishes: Half- and full-racks of St. Louis and baby-back ribs ($10.95-$20.95) Alex says: "Berries, smoke and spice will really mesh well with the intensity of St. Louis ribs."
What to bring: Clayhouse Vineyard Adobe Red ($18)

Emily Hiser Lobdell is a metromix special contributor. metromix@tribune.com