Abf005 suggested that someone start a separate thread if they don't share his/her criteria imposed from well outside the Chicago BBQ mainstream (as they come from both another city and from the world of BBQ competition, not restaurant BBQ). Seems sensible to me.
Real Chicago BBQ (as opposed to so-called "real BBQ in Chicago") is a regional style with certain characteristics:
1) Oink, not Moo. Even though Chicago was, obviously, a big beef town, real Chicago BBQ came up from the South, from the traditions of sharecroppers who raised a few pigs of their own, not cattle ranchers. So it's all about pork.
2) Primary items: rib tips, baby backs, hot links. Anything else is a bonus. A comprehensive menu is generally not a virtue; the best Chicago BBQ cooks specialize in a few items they love to make. The places that have a little bit of everything tend to be mediocre frathouse faux-honky-tonk joints.
3) Sides don't matter if the meat isn't spectacular. Sauce doesn't matter all that much.
4) Real smoke, from burning wood and charcoal in the process. Not boil-b-q.
And the winners are...