In Southern Illinois, near the winding Mississippi River and the lush expanse of the Shawnee National Forest, sits a vibrant community with a big, smoky claim to fame. Murphysboro, officially declared the Barbecue Capital of Illinois in 2014. But this isn’t just about pulled pork and ribs, it’s about community, legacy, and the people who turned backyard tradition into a world-class reputation.
Murphysboro’s rise to barbecue royalty began when Mike Mills and Pat Burke joined forces to form the Apple City Barbecue Team, named in honor of Murphysboro’s nickname, “Apple City.” Their first competition was right in town, where they surprised everyone by taking home three trophies.
The fire was lit, literally and figuratively. In 1988 the team traveled to Alabama for the Christmas on the River Cook-Off and swept the competition, winning three first-place categories and the Grand Championship. From that point forward, Murphysboro was on a smoky, savory ascent.
Mike Mills, later dubbed “The Legend”, became one of the most respected figures in barbecue history. With four World Championship wins at Memphis in May and three Grand Championships at the Jack Daniel’s Invitational, his impact on American barbecue cannot be overstated.
At the heart of Mike’s philosophy was connection, barbecue as a bridge between people, cultures, and communities. That belief came to life at his restaurant, 17th Street Barbecue, which became both a hometown staple and a national destination.
Named after its original location on 17th Street in Murphysboro, the restaurant showcases Mike’s world-famous baby back ribs, pulled pork, and signature Magic Dust rub. But its not just the food that makes 17th Street iconic, it is the feeling. A place where pitmasters-in-training could learn, where locals gathered over lunch, and where visitors from across the country felt like family.
Even after Mike’s passing in 2020, the restaurant, and its mission, thrives under the leadership of his daughter, Amy Mills, an accomplished barbecue expert in her own right. Through OnCue Consulting, Amy continues to educate and elevate barbecue culture far beyond Southern Illinois.
Pat Burke has been a significant force behind much of Murphysboro’s barbecue success. With over 185 Grand Championships, he was once the winningest pitmaster in the nation. Pat was known for his technical mastery of barbecue science, precise, consistent, and deeply rooted in tradition.
Today, Pat brings that same championship pedigree to his own restaurant: Pat’s BBQ, located just off Route 13. Unpretentious and wildly delicious, Pat’s is a favorite among locals and travelers alike. You won’t find any flashy gimmicks, just perfectly smoked meats, house-made sauces, and sides that taste like your grandma made them.
What sets Pat’s BBQ apart is the depth of craft. Everything is intentional: the smoke ring on the brisket, the tender bark on the ribs, the bold but balanced flavor of the signature sauce. Whether you’re grabbing a BBQ pork sandwich or settling in for a full slab of ribs, you’re tasting decades of trial, triumph, and true dedication to the art of barbecue.
Together, Mike Mills and Pat Burke put Murphysboro, Jackson County, and Illinois, on the map with their unstoppable Apple City Barbecue Team. Their trophies span the nation, from Memphis in May to The Jack, to the American Royal, and their influence lives on in the restaurants they built and the pitmasters they inspired.
Every September, the town celebrates its smoky heritage with the Praise the Lard BBQ Cook-Off, one of the most revered barbecue competitions in the country. It’s one of the only dual-sanctioned events by both the Kansas City Barbeque Society (KCBS) and the Memphis Barbecue Network (MBN).
The event brings together top competitors, celebrity judges, and thousands of hungry barbecue lovers for a weekend full of fire, flavor, and fierce competition. It’s a bucket-list experience for any true BBQ enthusiast.
Murphysboro’s barbecue style is a bold blend of Southern soul and Midwestern hospitality:
- Sauce: Tangy, tomato-and-vinegar-based, often with a peppery kick.
- Smoke: Hickory is king, creating a deep, aromatic flavor.
- Meat: Pork is the star, but brisket, chicken, and ribs all shine.
- Culture: Barbecue here is less about trends and more about tradition, crafted slowly, served with pride, and enjoyed with community.
In 2014, the Illinois Legislature made it official, declaring Murphysboro the Barbecue Capital of Illinois. But in truth, that title had been earned long before, with every slab of ribs smoked, every sauce perfected, and every pitmaster who made their mark here.
Murphysboro’s barbecue isn’t just world-class, it’s woven into the town’s identity. From the family-owned restaurants and the competition rings to the backyard grills that fill the air with hickory smoke on any given Saturday, barbecue is Murphysboro’s love language.
Whether you’re road-tripping through Southern Illinois or planning a flavor-filled weekend, make Murphysboro your stop. Visit 17th Street Barbecue for a taste of the legend. Head to Pat’s BBQ for champion-level cooking in a laid-back setting. And don’t forget to time your trip with Praise the Lard if you want the full, smoky experience.
