Most well known regions
Throughout the country, every state seems to have their own version of barbecue. Many have become so well defined and unique to their own regions, that they have developed a strong enough reputation to be found elsewhere.
Oftentimes it is the abundance of a particular livestock, cultural heritage of that area or even a sauce that matches the local cuisine that can be the deciding factor of what designates a specific style. Here are many well known American styles of barbecue BBQ.
North Carolina
The state is sharply divided with their preferences of sauces. The state prides themselves on the differentiation of their sauce in comparison to the rest of the nation and the tradition is smoked meat is pulled pork or sometimes shredded chicken.
If you are in Eastern Carolina, then you are likely going to try their vinegar-based sauce often referred to as Lexington style. They favor the purity of their sauce that is sharp in taste with heat from paprika and cayenne pepper.
The Western part of the state prefers an addition of some tomato paste or even ketchup added to the base. Not too much though. It is not meant to be thick like most tomato base sauces, just enough to keep it liquid and add an extra zing.
Whether you are smoking a whole hog, pork shoulder or a Boston butt, the only thing more controversial than Carolina Style is bringing up the UNC vs Duke rivalry
Texas BBQ
Since Texas has such an abundance of cattle, it is no surprise that most of their BBQ is beef. Since they love grilling it often, don’t be surprised if they mix it up by slow cooking it with smoke and finishing it off with a sear. Slather it in BBQ sauce and dig in.
Central Texas BBQ: This style is often considered the classic Texas barbecue. It’s characterized by simple, salt-and-pepper seasoned meats smoked over indirect heat with oak wood. Brisket is the star of Central Texas BBQ, but sausage, ribs, and pork shoulder are also common. It’s typically served with white bread, pickles, onions, and barbecue sauce on the side.
East Texas BBQ: This style features a sweeter, tomato-based barbecue sauce and often includes more pork, such as ribs and pork shoulder, alongside the traditional beef brisket. The meat is typically cooked over hickory wood and served with sliced white bread.
West Texas BBQ: West Texas barbecue is heavily influenced by the region’s cowboy culture. It’s known for its direct heat grilling method over mesquite wood. Beef steaks, particularly ribeyes and T-bones, are popular choices. The seasoning is often simple, with just salt and pepper, allowing the flavor of the meat to shine.
South Texas BBQ: South Texas barbecue draws influence from Mexican cuisine, with a focus on barbacoa, which traditionally involves slow-cooking whole animals (often cow heads) in underground pits. The meat is typically seasoned with a mix of spices and cooked until tender. South Texas BBQ also includes traditional Tex-Mex dishes like fajitas and cabrito (roasted young goat).
Tex-Mex BBQ: This style combines Texas barbecue with Mexican flavors and ingredients. It might include dishes like smoked brisket tacos, barbecue nachos, or brisket enchiladas. Tex-Mex BBQ often features bold flavors such as chili peppers, cilantro, and lime.
Maryland, (Baltimore in particular)
Pit Beef served with Tiger Sauce (Mayo & Horseradish)
Typically made from a whole beef roast, often top round or bottom round, which is seasoned with an Old Bay mixture dry rub and slow-cooked over a wood or charcoal fire until it’s medium-rare or medium. The meat is then thinly sliced and often served on a Kaiser roll.
Memphis Style Barbecue
3 Distinct Styles. West TN, Memphis style dry rub and whole hog. East is more to the NC vinegar style and in the middle, there is a blend of both.
You will find a lot of pork ribs being smoked in Tennessee and the big thing there is they are seasoned with a dry rub. Now traditionally you can slow cook them and straight up eat them that way or add a thin sauce when served, but it is a unique style that takes practice so as not to dry them out. But delicious and worth the effort for the uniqueness of little to no sauce.
Western Kentucky Mutton
Mutton, which is mature sheep meat, is cooked over open pits with vinegar / lemon juice / Worcestershire sauce “dip” or mop sauce. Hickory wood is commonly used because it imparts a rich, smoky flavor that complements the robust taste of the slow cooked meat.
South Carolina
It is believed that a strong German influence led the good people of SC to create a Mustard Based Sauce. Who knows if it is true or not but it definitely seems to be uniquely South Carolina. Similar to NC, their preferred meat is smoked pork. This makes for a potent combination.
Kansas City BBQ
If you are in Missouri or any of the surrounding states, tangy and spicy sauces rule the area. Slathering all forms of ribs and other slow cooked meats with tomato based sauces are known in these parts as Kansas City style.
People from this area are loyal to their recipes and believe everyone else has it wrong if they do it otherwise.
St. Louis Style
Pork ribs cooked low and slow with lots of sweet and lots of heat. St. Louis-style is a unique regional barbecue style that has its own distinct characteristics and flavors. Sweet and tangy with a tomato and vinegar base.
Santa Maria Grill Style
In California you will often find Tri Tip cooked over a red oak fire. In San Joaquin Valley specifically, you’ll often find citrus pepper and garlic over open coals.
Alabama White Sauce
Usually poured over smoked chicken, this mayonnaise based sauce is the pride and contribution to this culinary category.