BBQ Regions

The core region for barbecue is the southeastern region of the United States, an area bordered on the west by Texas and Oklahoma, on the north by Missouri, Kentucky, and North Carolina, on the south by the Gulf of Mexico, and on the east by the Atlantic Ocean. While barbecue is found outside of this region, the thirteen core barbecue states contain 70 of the top 100 barbecue restaurants, and most top barbecue restaurants outside the region have their roots there.

While the wide variety of barbecue styles makes it is difficult to break barbecue styles down into regions, there are four major styles commonly referenced (though many sources list more). The four major styles are Memphis and Carolina, which rely on pork and represent the oldest styles, and Kansas City and Texas, which utilize beef as well as pork, and represent the later evolution of the original deep south barbecue.[10] Pork is the most common protein used, followed by beef, often with chicken or turkey in addition. Mutton is found in some areas, such as Owensboro, Kentucky, and some regions will add other meats.

Memphis

Memphis barbecue is primarily ribs, which come "wet" and "dry". Wet ribs are brushed with sauce before and after cooking, and dry ribs are seasoned with a dry rub. Pulled pork, from the shoulder, is also a popular item, which is served smothered in a hot, sweet, tomato based sauce.

Carolina

The Carolinas use primarily pork, both pulled and ribs, marinated in a peppery vinegar sauce before smoking. The pulled pork differs from Memphis pulled pork in that the whole hog is used in the Carolinas. There, however, the consistency ends, as the sauces used vary widely. South Carolina sauce mixes ketchup and mustard with vinegar to make a unique orange sauce. North Carolina varies from a clear vinegar sauce in the east, to a vinegar and ketchup sauce in the west.

Kansas City

Kansas City has a wide variety in proteins, but the signature ingredient is the sauce. The meat is smoked with a dry rub, and the sauce served as a table sauce. Kansas City style sauce is thick and sweet, based on tomatoes and molasses. This is perhaps the most widespread of sauces, with the Kansas City recipe K. C. Masterpiece being a top-selling brand.

Texas

Beef is the protein of choice for Texas barbecue, primarily ribs and brisket. Texas sauces are tomato based, less sweet than Kansas City and spicier, and are not generally used during cooking, but are used as a table sauce. Texas also adds smoked sausages, adopted from local German and Mexican populations.

Other regions

Other regions of the core barbecue states tend to draw their influence from the neighboring styles, and often will draw from more than one region. Oklahoma barbecue, for example, combines elements of Texas, Kansas City, and Memphis barbecue, in addition to adding its own unique elements, such as smoked bologna sausage. Good southern barbecue is available outside of the core states; while far less common, the variety can be even greater. With no local tradition to draw on, these restaurants often bring together eclectic mixes of things such as Carolina pulled pork and Texas brisket on the same menu.

Information provided by www.wikipedia.org