Social Profile: ![]()
✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out ✔️Delivery
… View more
Legendary 17th Street Barbecue is consistently named Best Barbecue in Illinois by Food Network, Best Ribs in the USA by Bon Appetit, Top 10 Wings in America by Food + Wine, Top 10 BBQ in America by USA Today, among dozens of other awards and accolades. Founded in 1985 by Mike Mills, also known as The Legend in the world of barbecue, rising to fame and shattering all of the records on the Memphis in May competition circuit in the early 1990s. 17th Street is known for its warm and gracious hospitality and World Grand Champion-winning baby back ribs, barbecue combo platters, sides, hand-crafted cocktails, and more. They ship sauce, Magic Dust, barbecue, and more nationwide. Catering and event services also available.
Local BBQ chain serving ribs, brisket, burgers, loaded potatoes & more in a casual setting.
Address and Contact Information
Address: 32 N 17th St, Murphysboro, IL 62966
Phone: (618) 684-3722
Website: http://17bbq.com/
Menu Photos
Photo Gallery
Related Web Results
Menu + Locations | 17th Street BBQ
17th Street Barbecue – Legendary BBQ in Murphysboro, IL. Named “Best Barbecue in Illinois” by Food Network. As seen on the Food Network, the Travel Channel …
17th Street BBQ | Barbecue Shrine, Legendary BBQ
17th Street Barbecue serves Legendary BBQ in Murphysboro & Marion, IL…now shipping BBQ nation wide!
17th Street Barbecue | Murphysboro IL – Facebook
17th Street Barbecue, Murphysboro. 2926 likes · 187 talking about this · 151 were here. Barbecue Restaurant.
Reviews
Ben Shakman
Moving reviews over from Yelp. This was originally published 3/5/18:
Friends, neighbors & countrymen…this is the big daddy of them all. A place that was making phenomenal bbq long before everyone was doing it and winning competitions only previously won by southern places. Yep, they were the first team from north of the Mason-Dixon line to win Memphis in May and they won it thrice. Mike Mills is probably considered the godfather of the entire bbq movement across most of these United States.
Here’s my favorite story about eating here: I was in the area on a multi-day business trip in the late 90s when a friend described this place to me and I went out to find it. I had a great meal but I ordered too much food so I left with a to-go container. On the way to the car, I realized that I didn’t have a fridge in my hotel room around the same time I spotted a homeless guy hanging out on the curb by the gas station down the street. I don’t remember exactly what I said when I offered him about a half-slab of ribs but I doubt I’ll ever forget the response: “you didn’t put sauce on ’em, did you?” To this day I still wonder if he would have declined my offer had my answer been “yes.”
The ribs really are fantastic! I’ve been to this, the original location, more than a handful of times but I’ve yet to try anything else. Why would I? The bark is smoky and loaded with flavor from their rub (known as magic dust) while the meat that surrounds each bone has a light pink hue that signals a great amount of smoke had washed over the meat while it was being cooked for some huge number of hours. Tender and perfect!
… moreFriends, neighbors & countrymen…this is the big daddy of them all. A place that was making phenomenal bbq long before everyone was doing it and winning competitions only previously won by southern places. Yep, they were the first team from north of the Mason-Dixon line to win Memphis in May and they won it thrice. Mike Mills is probably considered the godfather of the entire bbq movement across most of these United States.
Here’s my favorite story about eating here: I was in the area on a multi-day business trip in the late 90s when a friend described this place to me and I went out to find it. I had a great meal but I ordered too much food so I left with a to-go container. On the way to the car, I realized that I didn’t have a fridge in my hotel room around the same time I spotted a homeless guy hanging out on the curb by the gas station down the street. I don’t remember exactly what I said when I offered him about a half-slab of ribs but I doubt I’ll ever forget the response: “you didn’t put sauce on ’em, did you?” To this day I still wonder if he would have declined my offer had my answer been “yes.”
The ribs really are fantastic! I’ve been to this, the original location, more than a handful of times but I’ve yet to try anything else. Why would I? The bark is smoky and loaded with flavor from their rub (known as magic dust) while the meat that surrounds each bone has a light pink hue that signals a great amount of smoke had washed over the meat while it was being cooked for some huge number of hours. Tender and perfect!
ernie parish
The atmosphere and service were spot on. The food so so. The wings i know we’re smoked but could have been at least luke warm in temp. The pork steak was chewy not easy to eat. Now the burger was very good and would recommend. Not saying I won’t go back to try other things but this was my first impression.
… moreChris Stern
17th Street BBQ in Murphysboro is an absolute belter. Proper smoky meat, cracking sides, and the kind of flavour that just smacks you in the best way. The crew there are deadset legends welcoming, quick with a yarn, and proud of what they serve, and fair enough too.
Tried the BBQ parfait at the Tastes of Murphysboro and it was unreal one of those “only in America” feeds that you remember long after. And yep, I grabbed a stash of their famous Magic Dust to cart back home to Australia. Used it on the barbie down under and it absolutely delivered turns out that Murphysboro magic travels pretty well.
If you’re anywhere near the place, do yourself a favour and go. It’s worth every bite.
… moreTried the BBQ parfait at the Tastes of Murphysboro and it was unreal one of those “only in America” feeds that you remember long after. And yep, I grabbed a stash of their famous Magic Dust to cart back home to Australia. Used it on the barbie down under and it absolutely delivered turns out that Murphysboro magic travels pretty well.
If you’re anywhere near the place, do yourself a favour and go. It’s worth every bite.
Shawna Coffey Klein
Not sure how this place ended up on my bucket list, but we were traveling through so we thought we would give it a try. Let’s start with positives. The brisket and ribs had really good flavor and were tender. They have good BBQ sauce options. Ok, that is all I have for positive. The pulled pork was like ground pork. The Mac and cheese came out with bagged shredded cheese on top, just why? Especially when you should notice it’s not even hot enough to melt the cheese. Now let’s talk about the green beans. What is the grossness on top? It smelled bad and tasted worse. Now I know what the bad smell in the place is, whatever is festering on the beans. One would think a smoked meat place may smell like smoked meat. Nope. I guess I have one more positive. The server was kind enough to take the beans off the bill after I inquired what was rotting on top of them. I was excited they had pork rinds, but then they over cooked them. Gave it a try, took it off my list, won’t go back.
… morePaul Robinson
Was on out way to Cobden and stopped in for some Barbecue. Everyone was so friendly. The owner happened to be in the building and came over and spoke with us. The food was absolutely delicious we did the sampler so we could try a few things. Everything was good! They have this seasoning called Magic Dust. We purchased a bottle to take home. If your looking for some great food and a warm welcoming environment stop on in.
… moreLaura Horowitz
I really like this place. The waiters were very nice and over the top accommodating. They made sure that the food allergies were taken seriously. More than that they had a whole gluten-free menu which I really appreciated. The only feedback I would have is I wish that the gluten-free menu would have not showed croutons in the salad but anyone with the allergy would know not to get them.
… moreLeslie Bellock
17th Street is absolutely wonderful. We had a party of 10 including out of town family who really wanted to come here. We were not aware of their new hours and would not be able to eat and finish before closing. Well guess what this wonderful staff did. They said come anyway. Never rushed us. All staff were very polite and knowledgeable. We have always loved this place in our 30+ years of coming. But this visit was outstanding.
… moreRandal Calvert
Allison was amazing at explaining the menu, specials, and the lure of 17th St. She was an excellent waitress. The food was equally delicious! Loved the homemade ranch, sauces, and large size (for a salad).
… moreDillon V
I can’t say I was a fan of the food. The pork tasted like old crawfish and the nachos were drenched in grease.
I will say the fried pickles were wonderful, along with the atmosphere. The pig theme was well done and everything looked clean
… moreI will say the fried pickles were wonderful, along with the atmosphere. The pig theme was well done and everything looked clean
Bryan Monaco
I first ate here back in the 90s, when I was a student at SIU. I often ate here with my buddies and I have fond memories of the place. I make in down this way every five years or so and I make it a point to come here. It’s as delicious today as it was then. The place hasn’t changed and I love it. There is no need to change perfection..
… more