Texas: Beef ribs, sausage and brisket. Styles differ across the vast state. Central Texas pitmasters use a lot of oak; South Texas cooks favor mesquite; East Texas barbecue features spicy, vinegar-based sauce.
Kansas City: Meat is rubbed with sweet seasoning and a thick, sugary sauce. Brown sugar is a key ingredient. Think burnt ends. Hickory is the wood of choice.
Memphis: Pork is king (although there’s beef and chicken on the menu). It’s served either wet or with dry rub. The sauce is thin and tangy. Hickory is common, but pecan is also widely used.
Carolina: Cuts of meat differ across North and South Carolina. Some prefer whole hog barbecue; some pork shoulders. Famous for its flavorful mustard-based sauce. Hickory is the go-to wood.
Other styles include: Alabama (mayo-based sauce), St. Louis (spare ribs), Santa Maria (tri-tip rubbed with salt, pepper and garlic), Kentucky (two words: barbecued mutton).
Source: Web Restaurant Store
