Regional Barbecue

While barbecue is enjoyed around the US there are four key regions synonymous with barbecue, each with their own distinct style and often specific choice of meat and wood, based on regional availability and tastes.

Memphis, TN - best known for pulled pork shoulder dowsed in a sweet tomato-based sauce, but also well known for dry rub ribs. Memphis is host to some of the most famous BBQ joints around - Rendezvous and their famous ribs are known world-wide.

Kansas City - the melting pot of BBQ, best known for dry-rub ribs with a wet (with sauce) finish. Also famous for their brisket and burnt ends, the crispy edges of a slow smoked brisket, often served alone with sauce, or added to BBQ beans.

Kansas City doesn’t particularly favor one meat but instead celebrates all of them, a tradition born from being a center for meat packing in the US.

Hickory wood/smoke is the tradition here as are the sauces. It’s all about the sauce in KC, which is generally a sweet/tangy tomato based sauce, though perhaps the most famous BBQ joint in the world, Arthur Bryant’s, uses a vinegar based sauce.

North Carolina - known for smoking the whole hog and using a vinegar-based sauce, though depending on the region of the state, there may be ketchup added to the sauce. The Carolinas are known for chicken as well.

The region is also known for BBQ Slaw used as a condiment on pulled pork. Again, the slaws vary by region, some being mayonnaise based while others are vinegar based.

Texas - best known for mesquite-grilled brisket, but also well known for smoked sausage, served with or without sauce, generally a tangy tomato based sauce. Some of the best barbecue joints in the country are in the small towns between larger cities, and you never know where you will find incredible Q in the Lone Star state.