Barbecue, commonly abbreviated as BBQ, has gained an almost legendary status in the US. Both the cooking method and the sauces and rubs used to marinate the meat have many regional variations, which stem from the different ethnic groups that originally made up the region and how close the region was to busy seaports that imported different spices and herbs.
Regional barbecue has long-standing traditions from Hawaii to the Carolinas, but the most popular variations are Kansas City, Carolinas, Memphis, and Texas. Each of these four regions has a distinctive barbecue style, from acidic to sweet, and each has grown into a closely guarded secret. In addition, barbecue can refer to either the cooking technique or the sauce in which the meat is basted. Let’s explore both meanings and what makes each one so special.
BBQ By Region
The art of barbecuing proteins has been around for centuries. It was notably discovered by Christopher Columbus in the Caribbean in 1493, where he coined the term barbecue, borrowing from the local term barbacoa. Barbacoa means to char meat over smoking green wood. As the New World developed, different cooking methods made their way to America, along with spices from the Caribbean and Africa. These styles wove into the fabric of America and greatly influenced how the original settlers cooked.
Towns and settlements closer to waterways and ports had a wider range of ingredients available to them from imports, influencing and expanding the flavors they could experiment with. The selection of protein also varied by region, with southern areas having abundant beef and those on the east coast having more pork. This is what has made barbecue an all-encompassing term. The choice of meat, the cooking methods, and the sauce flavor (if any is used) started of necessity and has been passed down through the generations until it has become the modern versions that we have today.
Kansas City
Kansas City barbecue is arguably the most well-known, thanks primarily to KC Masterpiece BBQ Sauce, which debuted in 1976. The cooking method was started in 1913 by Henry Perry, dubbed the “father of KC BBQ,” and passed along to his proteges Arthur Bryant, Charlie Bryant, and Ollie Gates. The Gates and Arthur Bryant barbecue restaurants are two culinary institutions that put Kansas City on the barbecue map.
Carolinas
North Carolina is one of the most popular regions regarding barbecue techniques. However, before we discuss its brand of ‘cue, we need to divide the state in half. The Western, also known as Lexington, and Eastern sides each have a distinctive style of barbecue, and while South Carolina plays a prominent role in the genre, it is primarily known for its various sauces.
Lexington-style barbecue is known for using pork shoulder, a nod to its Bavarian heritage. This style derives from the Bavarian dish of pulled pork shoulder dipped into a peppery sauce. Eastern barbecue focuses on the original style in the state, consisting of a whole pig slow-roasted over wooden coals for as long as 12 hours. South Carolina is known as the Mustard Belt due to its characteristic mustard-based sauce.
Though all three regions primarily utilize pork for their barbecue, you will also find chicken or beef served in the Carolina style.
Memphis
Barbecue purists revere Memphis for its incredible barbecue scene. They host the World Championship Barbecue Cooking Contest every May, so you know they must be at the top of their game. Their distinction lies in the preparation – generally all pork and either dry-rubbed or mopped with a tomato-based sauce. Pulled pork sandwiches are their claim to fame and can be found at virtually every restaurant in town.
Texas
Texas has many different barbecue regions, but Central Texas put the Lone Star State among the top four BBQ regions. Austin is the focal point of the area, and beef, primarily brisket, is the main source of protein used. The beef is simply seasoned with salt and pepper before undergoing a long and slow smoking period. This produces a well-seasoned bark on the exterior of the beef and is a perfect compliment of char blended with sweet and fatty meat. This method allows the flavor of the meat to shine, and you will rarely find it served with sauce or even side dishes.
Sauces By Region
There are four predominant barbecue sauce bases: mustard, tomato, vinegar, and mayonnaise. The choice of meat is a deciding factor in what type of sauce to use. Depending on the region, the flavors range from tangy to sweet to creamy. So, discussing the four main regional styles of barbecue can be confusing because the term refers to both the style of cooking and the flavor of the sauce—or the lack thereof, as in Central Texas.
Oklahoma
Oklahoma sauce is a combination of Texas-style barbecue and Kansas City barbecue sauce. The predominant meat is beef, but pork has been a close second since the 1980s. The sauce uses a ketchup base and adds Worcestershire, which helps cut through the strong beef flavor.
Kansas City
Kansas City barbecue sauce is often considered the traditional sauce. It is ultra-thick, deep mahogany in color, and sweet. It starts with a tomato base, and molasses or brown sugar is added for sweetness. The sauce is generally mopped onto the meat near the end, as the sugar in it would burn during long cooking periods if applied to early.
St. Louis
St. Louis barbecue sauce tastes similar to Kansas City sauce, except that it uses vinegar instead of liquid smoke. The vinegar gives the sauce a tangier taste and a thinner consistency. The lower amount of sugar also means that it can be applied to the meat during cooking without fear of burning.
Alabama
Alabama has been making a name in the world of barbecue in recent years and is known for a completely different sauce than any other region. The sauce has a mayonnaise base that is cut by vinegar. Naturally, the sauce is white, adding a creaminess and just the right amount of tartness that pairs well with hickory smoked chicken – the catalyst for its invention.
Western North Carolina
The Western style is considerably tamer than its Eastern counterpart because ketchup and brown sugar reduce the acidity of the vinegar. It is also a little thicker and perfect on a pulled pork sandwich due to its texture.
Eastern North Carolina
The Eastern style of sauce is minimalist, which allows the flavor of the whole pig to be the star. It is a thin sauce that primarily uses vinegar as a base, with salt and chili pepper flakes added to balance the flavor of the meat.
Carolina Gold
Carolina Gold is the most distinctive barbecue sauce because of its bright yellow color and tangy flavor profile. Mustard is used as the base because of South Carolina’s Germanic ancestry, and they use cane sugar rather than molasses to cut through the bitterness. The sauce is excellent at cutting through the sweet fattiness of the pork, creating a perfect bite.
There are many different barbecue styles and sauces throughout the US, but these regions are the most common. The sauces complement the choice of protein, usually beef or pork, balancing out the flavor of the meat, or used sparingly so that the meat shines through. We hope this guide helps you choose the best barbecue sauce for your meat or type of sauce you’d like on your platter at a smoke house.