Regional BBQ Styles
American barbecue represents one of the nation’s most distinctive and regionally varied culinary arts.
Kansas City Style:
- Characteristics: Thick, molasses-based sauce; variety of meats including burnt ends
- Signature: Sweet, tangy sauce applied during and after cooking
Carolina BBQ:
- Eastern: Whole hog with vinegar-based sauce
- Western (Lexington): Pork shoulder with vinegar and tomato sauce
- South Carolina: Mustard-based “Carolina Gold” sauce
Memphis Style:
- Characteristics: Dry rub emphasis, minimal sauce, focus on pork ribs and shoulder
- Philosophy: Meat quality and seasoning over sauce
Texas BBQ:
- Central Texas: Beef brisket, simple salt and pepper rub, post oak smoking
- East Texas: Sauce-heavy, chopped beef and pork
- South Texas: Barbacoa and Mexican influences
- West Texas: Direct heat grilling, cowboy-style
