Brad Olson
TVWBB Diamond Member
Back in 2018 I stopped at Stone Jug Barbeque in Peru, IL as part of a quick weekend jaunt to Champaign and back.
The building dates to 1860, although it’s obviously been modified and remodeled several times since then.
Brisket and ribs, with cornbread and beans on the side. The brisket was tender and beefy and the ribs had a nice chew and a rub that I really liked. Both meats were fairly light on the smoke and I would’ve liked more, but that’s just personal preference. And while I’m normally not a fan of sweeter baked beans, these had a definite note of molasses that gave them an interesting flavor.
The building dates to 1860, although it’s obviously been modified and remodeled several times since then.
Brisket and ribs, with cornbread and beans on the side. The brisket was tender and beefy and the ribs had a nice chew and a rub that I really liked. Both meats were fairly light on the smoke and I would’ve liked more, but that’s just personal preference. And while I’m normally not a fan of sweeter baked beans, these had a definite note of molasses that gave them an interesting flavor.
