The Carolina region, encompassing both North and South Carolina, is a mecca for pork enthusiasts. Barbecue in this region typically features whole hog smoking or pulled pork, characterized by its low and slow cooking method. The Carolina BBQ style is further subdivided based on the type of sauce used. Eastern North Carolina BBQ employs a vinegar-based sauce, with its sharp and tangy flavor cutting through the richness of the pork. On the other hand, South Carolina and Western North Carolina BBQ incorporate a mustard-based sauce, affectionately referred to as “Carolina Gold,” which lends a tangy sweetness to the smoked meats.

Kansas City has a ‘melting pot’ approach to barbecue, influenced by the cooking styles of incoming immigrants throughout its history. This style is renowned for its variety of meats – from pork ribs and sausages to chicken and beef brisket. The star of Kansas City BBQ, however, is the thick, sweet, and smoky tomato-based sauce used to glaze the meat towards the end of cooking. Another notable feature is the use of hickory wood, which imparts a strong flavor. Lastly, don’t forget the burnt ends, the flavorful, charred tips of the brisket, considered a delicacy in Kansas City.

Memphis BBQ is known for its two distinctive styles of preparing pork ribs: “wet” and “dry.” Wet ribs are basted with a tangy tomato-based sauce before, during, and after smoking, resulting in a sticky and glossy finish. Dry ribs, on the other hand, are rubbed with a mixture of dry seasonings and spices before smoking, creating a crusty and flavorful exterior. Also, Memphis is renowned for its pulled pork-shoulder and the iconic BBQ spaghetti, a dish unique to this region.

Texas, a state larger than many countries, boasts four primary barbecue styles: East Texas, Central Texas, South Texas, and West Texas. Central Texas BBQ, heavily influenced by German and Czech immigrants, is famous for its high-quality meats, particularly beef brisket, smoked over pecan or oak wood. East Texas style is characterized by sweet, tomato-based sauce, while South Texas style features a thick, molasses-like sauce. West Texas style, also known as “cowboy style,” involves direct cooking over mesquite wood, giving the meat a strong, smoky flavor.

The Santa Maria style of California may not be as widely recognized as the others, but it holds a special place in the BBQ world. This style focuses on beef tri-tip, a cut rarely used in other regions. The meat is seasoned with a simple rub of salt, pepper, and garlic before being grilled over red oak, giving it a robust, smoky flavor. This style is often served with salsa, grilled French bread dipped in sweet melted butter, and pinquito beans, rounding out a distinctive barbecue experience.