Even within state lines, there are multiple micro-regional styles, with different camps arguing over who upholds the purest form. One thing is certain though — veer away from the sacred mantra ‘low and slow’ and you’ll be met with an unforgiving wrath. As barbecue author John Shelton Reed wrote, “Do not confuse the sacred and the propane.”
Kansas City
Kansas-City-style barbecue includes a wide variety of meats, and is perhaps the most popular style in the U.S. Kansas-City-style sauce, a tangy and sweet, tomato-and-molasses-based sauce, is what many think of when they think of barbecue sauce.
Where to Taste: Arthur Bryant’s in Kansas City, MO
Memphis
Memphis-style barbecue is primarily pork, notably ribs, often served dry versus the wet western style of other regions. “Dry” means chefs use only a dry rub for flavoring, while wet style uses a sauce applied during the entire cooking process. A “mop” sauce is often mopped on during the cooking process to keep the meat moist. Traditional Memphis-style dry rub consists of salt, pepper, paprika, cayenne, sugar, and a variety of other spices. Many restaurants serve their ribs dry with sauce on the table for those who want it.
Signature Style: Salt, Pepper, Paprika, Cayenne, and Sugar Dry Rub
Meat Specialties: Pork Ribs
Where to Taste: Charlie Vergo’s Rendezvous in Memphis, TN
Texas
Texas-style barbecue is all about the beef, especially the brisket. Texas has four distinct styles of barbecue: East Texas, Central Texas, West Texas, and South Texas. The emphasis in Texas falls on the meat, not the sauce. Texas-style sauce is usually thin and tomato-based, mixed with beef drippings, chili pepper, and spices.
Signature Style: Thin, Tomato-Based Sauce with Beef Drippings, Chili Pepper, Spice
Meat Specialties: Beef Brisket
Where to Taste: Franklin Barbecue in Austin, TX
North Carolina
North-Carolina-style barbecue has two distinct styles: Piedmont (also referred to as Lexington style) and Eastern style.
Lexington, North Carolina, refers to itself as The Barbecue Capital of the World. Lexington style uses pork shoulder; the sauce is a vinegar-and-tomato-based red sauce that is often used in place of mayo as the base for coleslaw.
Eastern style, found in the eastern and coastal parts of the state, focuses on the whole hog; the sauce is only vinegar and pepper, which is often used as a mop sauce during cooking.
Signature Style: Vinegar-and-Tomato-Based Red Sauce, and Vinegar-and-Pepper Sauce
Meat Specialties: Pork (Whole Hog)
Where to Taste: Lexington Barbecue in Lexington, NC
South Carolina
South-Carolina-style barbecue can be divided into three different styles, one of which is the only one that uses a mustard-based sauce.
The state’s western section features a peppery, tomato-based sauce.
The central area focuses on a German influence with that notable mustard sauce, referred to as Carolina Gold.
The third style hails from the coastal Pee Dee region and uses a thin, spicy, vinegary, peppery sauce.
Signature Style: Mustard-Based Sauce
Meat Specialties: Pork (The Whole Hog)
Where to Taste: Scott’s Bar-B-Que in Hemingway, SC
Kentucky
Kentucky-style barbecue has two separate barbecue regions: the western region and south-central region.
The western part of the state, home to the most popular style, is known for its mutton-based barbecue, which comes from the wool production that began in the 1800s. The mutton from a mature sheep is typically served with a vinegar-based sauce called mutton dip.
The south-central part of Kentucky is known for its use of thin-sliced pork shoulder dressed with a pepper-and-vinegar sauce.
Signature Style: Mutton Dip, a Vinegar-Based Sauce
Meat Specialties: Mutton, Mature Sheep
Where to Taste: Old Hickory in Owensboro, KY
Alabama
Alabama-style barbecue is all about the pork. You will find smoked pork shoulder, butt, or ribs. Various parts of Alabama embrace bordering regions, including the styles of nearby Tennessee and the Carolinas. Their influence can be seen in the sauces: one sauce is distinctively Alabama and called Alabama White Sauce. This characteristic mayonnaise-based barbecue sauce also includes cider vinegar, lemon juice, horseradish, salt, pepper, and hot sauce.
Signature Style: White Sauce (Mayonnaise-Based, With Cider Vinegar, Lemon Juice, Horseradish, Salt, Pepper, and Hot Sauce)
Meat Specialties: Pork (Shoulder, Butt, Ribs)
Where to Taste: “Big Bob” Gibson Bar-B-Q of Decatur, AL
