All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Barbecue chefs identify themselves by the signature flavors of their sauces, which they brush onto slabs of meat and hand to police officers during routine traffic stops. Sample handcrafted piquancy with today's Groupon: for $15, you get $30 worth of barbecue fare at Crystal Lake Rib House.
At Crystal Lake Rib House, pit master David Faccone proudly dishes out an impressive menu of mouthwatering barbecue fare, including ribs voted the best in McHenry County by the Northwest Herald’s reader’s poll three years running. The signature baby back ribs ($14.95 for half slab; $19.95 for full) partake in a flavorful gauntlet of prep work, replete with smoking, grilling, and slathering of the house's special sauce before sailing onto salvers with a retinue of homemade honey butter, coleslaw, and a fresh baked roll. Hearty stews of rib house chili ($3.95 for cup; $6.95 for bowl) deck taste buds in savory flavors and molten bolo ties, and traditional barbecue fixings such as smoky baked beans ($2.25 for 8 oz.; $3.75 for 16 oz.) round out plates of slow-smoked rib tips ($9.95+). In addition to its succulent cuts of pork, chefs artfully prepare servings of barbecue free-range chicken ($10.95 for half; $12.95 for whole) sheathed in a handcrafted dry-rub and served with grilled pita bread.
Crystal Lake Rib House welcomes guests to its sheltered porch, where they can admire the folksy charm of its farmhouse, workaday exterior. Like grandma's breakfast table, the cozy interior seats 26, surrounding diners with down-home décor, hardwood floors, and lace-curtained windows.
The Fine Print
Promotional value expires Apr 21, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table. Must purchase 1 food item. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Crystal Lake Rib House
Inside the kitchens of Crystal Lake Rib House, chef David Faccone takes a methodical, multistep approach to making his baby back ribs: he covers them with dry rub, smokes them, and finally chargrills them before brushing over the final product with housemade barbecue sauce. His work has paid off—his tender baby back slabs earned the restaurant seven Best of the Fox Awards for Barbeque from Planit Northwest. In addition to ribs, the cooks also chargrill half-pound burgers, topping them with lettuce and tomato or a meaty pile of pulled pork and melted cheddar. The kitchen’s old-fashioned attention to smoked flavor is reflected in the building itself, an old house whose wooden front porch is adorned with wagon wheels.