There's one thing all barbecue has in common, and that's patience. From there, it can be hard to get anyone to agree. Dry or wet rub, vinegary or sticky and sweet — different regions have different tastes, and knowing which is which will help you earn some serious backyard cred.
Three Regional Barbecue Styles You Should Know:
1. Carolina barbecue usually means pork, cooked on a barbecue pit, slow and long with lots of smoke and low heat. Generally, hickory wood is used for the smoky flavor, and the meat cooks for around half a day. No wonder the state's signature sandwich is the pulled pork sandwich.
2. Memphis, Tennessee barbecue is all about the ribs. They come coated with either a wet or dry rub, and don't "fall off the bone," but instead tear away from the bone. Take a bite out of a Tennesse-style rib and you'll see what we mean.
3. Kansas City-style barbecue is known for its sauce. Meat comes smoked with a dry rub, ready to be dipped in a thick and sweet sauce that's flavored with tomatoes and molasses and served on the side.
Great Barbecue Recipes to Try:
- 15 Finger-Licking Rib Recipes
- BBQ Sides: Smoky baked beans, creamy slaws and more
- 25 Barbecue Classics
- Our Favorite BBQ Rubs and Sauces
WATCH: The Barbecue Trail