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Husband-wife couple James and Tonya Trice do wondrous things with the aquarium smoker at their South Shore joint, Slab. Upon entering, you’re greeted by a pile of hickory wood and enticing smells. St. Louis ribs, chicken, spicy rib and turkey tips, giant turkey legs and juicy hot links make up the Chicago-style menu, but the X factor is the dry rub that marinates the pork for two days. The smoked meats are finished with a tangy sauce and served with hand-cut fries.