Sweet Baby Ray's
4.0
- 249 E. Irving Park Rd.
- Wood Dale, IL 60191
- 630-238-8261
You've seen it in the grocery stores; now you can enjoy the sauce without doing any cooking. Sweet Baby Ray, a.k.a. David Raymond, who was president of Sweet Baby Ray's Barbecue Sauce for 20 years, is behind this restaurant. Ray's uses two different methods to barbecue: a Southern Pride smoker and a Chicago-style barbecue pit. Meaty treats include baby back ribs, pulled pork, beef brisket and ham. Sandwiches include the "duce," with grilled beef bologna, pulled pork and cole slaw, a boneless rib sandwich and a shrimp po' boy. Side features choices like jalapeno corn bread, green beans simmered in red sauce and "corn maque choux," a spicy cream corn. So where did the name come from? Raymond, who grew up on Chicago's West Side, got his nickname shooting hoops as a kid.
Getting There
- Parking:
- Free Lot
The Basics
- Hours:
- 11 a.m.-9 p.m. Sunday-Friday; 11 a.m.-10 p.m. Friday-Saturday.
- Cuisine:
- Barbecue
- Meals Served:
- Dinner and Lunch
- Price Range:
- $$ ($9-$15)
- Reservations:
- Not Accepted
Features
- Carryout:
- Yes
- Features:
- Catering and Kids Menu. No buffet.
- Worth Noting:
- New on the scene.
- Payment Methods:
- American Express, Discover Card, Mastercard, and Visa
- Outdoor Seating:
- No
- Delivery:
- No
- Seating :
- Capacity: 36
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Rate Sweet Baby Ray's
"Have dined here before and..."
By Jeff DuVall from Chicago, IL, September 27, 2006
Have dined here before and looks like the QUALITY HAS GONE LAX!. There were 3 in our party. One loved THE DUCE, BUT my ribs were VERY OVER COOKED...
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"This place was incredible! We..."
By A from Highland Park, IL, November 13, 2005
This place was incredible! We recently returned from a trip to Austin, TX, where we thought we consumed the best BBQ. However, Sweet Baby Ray's riv...
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"If you want real BBQ,this..."
By Tina Thomas from Des Plaines, Il, August 5, 2005
If you want real BBQ,this is the place to go.So many items to choose from,all made fresh at this location by some very talented chefs.I never know ...
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