The most iconic American regional barbecue styles are from the Carolinas, Memphis, central Texas, Kentucky and Kansas City. However, barbecue is a topic that is as hotly debated as politics, so there will certainly be people out there who disagree. I like to say that there are three things you don’t talk about with strangers; barbecue, politics and religion!
In recent years, barbecue has exploded in popularity and several other regions are important to note, too, including Alabama, California and the Pacific Northwest. Let’s take a closer look at them all.
North Carolina
North Carolina is all about pork.
In North Carolina, pulled pork is served on a platter or a classic white hamburger bun with green cabbage slaw. It’s best known for a tangy vinegar sauce that is clear and peppery in the eastern part of North Carolina and “red” from the addition of ketchup in the western part of North Carolina.
In western North Carolina, the slaw is made with the same “red” vinegar sauce and drips into and seasons the meat as you eat the sandwich. Generally, this sauce compliments smoked pork butts or shoulders, but in a few special places, it’s made with whole hog.
South Carolina
South Carolina is also all about the pig…
…but it’s s different from North Carolina because it has a thin yellow mustard barbecue sauce. At many of the traditional barbecue joints, they even toast their buns—which would be sacrilege in North Carolina. Learn how to make South Carolina sauce, plus other regional barbecue sauces.
Memphis, Tennessee
This barbecue capital is known mostly for pork barbecue.
The dry-rubbed ribs at The Rendezvous restaurant are an iconic tourist attraction. This famous rib joint has served their charcoal ribs in a downtown Memphis alley since 1948. The dry-rubbed ribs join whole hog, shoulder, sausage and even baloney on the banks of the Mississippi River for the World’s Largest Barbecue Contest.
The spices and seasonings in the dry rubs vary from cook to cook and are “top secret.” There is also a Memphis-style barbecue sauce, which is a tangy, thin, sweet sauce made with tomatoes, vinegar and spices.
Central Texas
This is where the world-renowned Texas barbecue originated.
It started out being all about the beef, because the locals were ranchers and butchers of German descent. This part of Texas has historically been a “no sauce” zone, but today, you can find sauce in most places because, well, barbecue customers love sauce! The central Texas style is smoked over oakwood and the meat is seasoned simply with a rub made from kosher salt, black pepper and enough cayenne to turn the spice rub a pale pink.
The most popular cuts of meat here are brisket, Texas “hot guts” sausage, shoulder clod and ribs, but other meats include whole racks of pork chops, pork ribs, jalapeno-cheddar sausage, hams, chicken and turkey. The large cuts of meat are typically sliced to order and sold by the pound accompanied by cheddar cheese, jalapenos, avocado, white onion, pickles and saltine crackers or white bread.
Kentucky
Here’s an outlier in the world of barbecue.
The Moonlite Bar-B-Q Inn in Owensboro is famous for their barbecued mutton, and the International Bar-B-Q Festival held the second weekend in May has helped put the Owensboro on the barbecue trail. (Of course, this spot is on our list of the best BBQ restaurants across America.)
In the beginning, this area raised more sheep than beef, and thus mutton became the meat they barbecued. The mutton is served with a thin sauce or “dip” flavored with Worcestershire sauce instead of tomato, and allspice in addition to traditional barbecue sauce ingredients of vinegar, brown sugar, onion and garlic.
This type of barbecue only exists in western Kentucky, though. In the eastern part of the state, the barbecue is similar to western North Carolina’s vinegar-dressed pork shoulder.
Kansas City
There’s a saying in Kansas City: “If it moves, we barbecue it.”
To that end, they smoke beef, pork, chicken, turkey, sausage, game and more. As barbecue has become more of an extreme sport, this area has turned making “burnt ends” into an art form—and they are in high demand.
What are burnt ends? They’re the crusty, dark, fatty and intensely flavored ends of a long-smoked brisket. Kansas City has developed a method for smoking, cubing, spicing and fabricating burnt ends from the point of the brisket and it is very popular among barbecue lovers. Kansas City is traditionally known for its thick, sweet, tomato-based barbecue sauce popularized by KC Masterpiece. Despite all the articles and information about “authentic” barbecue that have been published in the past 20 years, most people identify the taste of barbecue with the taste of Kansas City barbecue sauce.
You can master KC barbecue with this recipe for Kansas City-style ribs.
Alabama
Alabama barbecue is similar to Memphis barbecue—with one exception.
It is mostly pork shoulder and pork ribs served with a tomato-based sauce. However, the most famous item from Alabama is its white barbecue sauce, made popular by Big Bob Gibson Bar-B-Q in Decatur, Alabama. White barbecue sauce is made from mayonnaise, vinegar and black pepper among other seasonings. The white barbecue sauce is traditionally served on chicken and turkey and dates back to the 1920s.
California
California is known for their Santa Maria tri-tip.
Santa Maria-style barbecue is based on a rub with predominant flavors of salt, pepper and dried garlic rubbed liberally on a tri-tip or triangle steak. The tri-tip is a small 3-4 pound “steak” cut from the bottom sirloin that has three points that vaguely resemble a triangle, and thus the nickname.
Find more of the best BBQ recipes from across America.
Pacific Northwest
Here, salmon is smoked around an open fire.
In the Pacific Northwest, sides of salmon were staked on cedar wood and smoked traditionally by native Americans over an open fire. Today, cedar-planked salmon is popular whether you use a pellet smoker, a grill or still smoke it over an open campfire.
Barbecued Picnic Chicken
I like to serve this savory chicken at family picnics. Cooked on a covered grill, the poultry stays so tender and juicy. Everyone loves the zesty, slightly sweet homemade barbecue sauce—and it's so easy to make. —Priscilla Weaver, Hagerstown, Maryland
Big John's Chili-Rubbed Ribs
When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. —Ginger Sullivan, Cutler Bay, Florida
BBQ Chicken and Apple Bread Pudding
To me, bread pudding is the epitome of comfort food, and it's simply too good to reserve only for dessert. This sweet and savory twist on the classic is a delicious new way to enjoy an old favorite. —Shauna Havey, Roy, Utah
Curried Pork & Orange Kabobs
I love the sweet flavor of red, yellow and orange peppers. I always go for these in the summer when they are inexpensive and plentiful, plus I think they taste a whole lot better than green peppers. —Liv Vors, Peterborough, Ontario
Pork Chops with Glaze
Rosemary adds a special touch to these beautifully glazed pork chops that are just right for any meal. —Louise Gilbert, Quesnel, British Columbia
Sweet & Spicy Barbecue Sauce
I've never cared that much for store bought barbecue sauce. I just like to make things myself from scratch including this spicy, deep red-brown sauce. You'll find it clings well when you slather it on grilled meat. —Helena Georgette Mann, Sacramento, California
BBQ Chicken Sandwiches
With four small children at home, I need quick yet filling meals. This family-favorite BBQ chicken sandwich filling is a cinch to make. For a spicier taste, eliminate the ketchup and increase the amount of salsa to 1 cup. —Leticia Lewis, Kennewick, Washington
Apple-Butter Barbecued Roasted Chicken
I love cooking so much I sometimes think of recipes in my sleep and wake up to write them down! This dream-inspired dish is my family's favorite way to eat chicken. —Holly Kilbel, Akron, Ohio
Kansas City-Style Ribs
Our family recipe for ribs has evolved to near perfection. These country-style beauties are a legend in our close circle. —Linda Schend, Kenosha, Wisconsin
Barbecued Burgers
I can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. Add cheese and bacon to take them over the top. —Rhoda Troyer, Glenford, Ohio
Cherry Barbecue Sauce
You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! —Ilene Harrington, Nipomo, California
Grilled Marinated Ribeyes
These juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. —Louise Graybiel, Toronto, Ontario
Can-Can Chicken
Here's a tasty take on the popular beer-can chicken. Once the bird is on the grill, the work's basically done. And cleanup is a cinch—a must for a guy like me. —Steve Bath, Lincoln, Nebraska
Flank Steak with Cilantro & Blue Cheese Butter
I love the combination of the sweet citrus marinade and the strong tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan
BBQ Country Ribs
I created this country ribs recipe many years ago when I adapted a sauce I saw in a magazine. The original called for much more oil. I usually triple the sauce and keep some in my freezer to use on chicken, beef or pork. —Barbara Gerriets, Topeka, Kansas
Grilled Maple Pork Chops
Pork chops on the grill are hard to beat. The marinade is simple, and so good. —Nicholas King, Duluth, Minnesota
Honey Chipotle Ribs
Nothing's better than having a sauce with the perfect consistency for slathering. Here's one that'll ensure a lip-smacking feast. Make the sauce up to a week ahead. —Caitlin Hawes, Westwood, Massachusetts
Tangy Barbecue Wings
I took these slow-cooked wings to work, and they vanished before I even got a bite! The tangy sauce is lip-smacking good. —Sherry Pitzer, Troy, Missouri
Carolina-Style Vinegar BBQ Chicken
I live in Georgia, but I appreciate the tangy, sweet taste of Carolina barbecue chicken. In fact, my sons are more likely to show up to dinner if they know I'm serving this slow cooker recipe. —Ramona Parris, Canton, Georgia
North Carolina-Style BBQ Sauce
Blending two vinegars helps re-create the BBQ sauce we love from my mother’s North Carolina roots. — Gloria McKinley, Lakeland, Florida
"Secret's in the Sauce" BBQ Ribs
A sweet, rich sauce makes this BBQ ribs recipe so tender that the meat literally falls off the bones. And the aroma is wonderful. Yum! —Tanya Reid, Winston-Salem, North Carolina
Barbecued Beef Brisket
A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It's become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma
Ultimate Grilled Pork Chops
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. —Matthew Hass, Franklin, Wisconsin
Rhubarb-Apricot Barbecued Chicken
Springtime brings back memories of rhubarb that grew beside my childhood home. When I found ruby red stalks in the store, I created this recipe for them. My family gives this a big thumbs up. —Laurie Hudson, Westville, Florida
Quick Barbecued Beans
Baked beans are a simple, classic recipe, and cooking them on the grill adds great smoky flavor. —Millie Vickery, Lena, Illinois
Dr Pepper BBQ Sauce
My family is stationed in Italy with my husband, Lieutenant William Robert Blackman. William grew up in Memphis, Tennessee, and I’m from Texas, so the dish that spells "home" for us is a good ol' barbecue. I have my own recipe for barbecue sauce that we like to pour all over sliced brisket. Eating it reminds us of weekend barbecues with our families. —Tina Blackman, Naples, Italy
Beer Can Chicken
You'll be proud to serve this stand-up chicken at any family gathering. Treated with a savory rub and then roasted over a beer can for added moisture, it’s so tasty you’ll want to call dibs on the leftovers! —Shirley Warren, Thiensville, Wisconsin
Teriyaki Shish Kabobs
When I was a teenager, my father worked for an airline, and my family lived on the island of Guam in the South Pacific. A friend of my mother gave her this tangy-sweet recipe, and we enjoyed it often. Now I make it for my family, and they're big fans as well. —Suzanne Pelegrin, Ocala, Florida
Southwest Steak
Lime juice tenderizes the steak while garlic, chili powder and red pepper flakes kick things up. My husband and I came up with this together as something lighter to make on the grill. —Caroline Shively, Alexandria, Virginia
Grilled Huli Huli Chicken
I got this grilled huli huli chicken recipe from a friend while living in Hawaii. It sizzles with the flavors of brown sugar, ginger and soy sauce. Huli means "turn" in Hawaiian. This sweet and savory glaze is fantastic on pork chops, too. —Sharon Boling, San Diego, California
BBQ Country-Style Ribs
Quick to prep for the slow cooker, this dish goes great with a salad and fresh side. My family practically cheers whenever I make this! —Cheryl Mann, Winside, Nebraska
Sweet Tea Barbecued Chicken
Marinades sometimes use coffee or espresso, and that inspired me to add tea to perk up a barbecue sauce.—Kelly Williams, Forked River, New JerseyThe post Our Guide to Regional American BBQ Styles appeared first on Taste of Home.
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