Uncle John's Barbecue

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Those looking for barbecue that's smoked the old-school way should head to this Greater Grand Crossing spot, where pit master Mack Sevier (ex Barbara Ann's) preps hot links, spareribs, rib tips and more for carryout only. Seiver gives the ribs a spice rub, and then smokes 'em over a variety of woods including oak, elm and mulberry. The links are laced with the perfect amount of spice (if you want to DIY, you can buy a 15-pound box). Phone first: during off-peak times slabs aren't always available.