What State is Known to Have the Best BBQ?

Barbecue, also known as BBQ, is a culinary tradition in the United States, especially in the Southern states. BBQ is more than just a cooking technique – it represents a unique food culture, bringing people together through smoking meats low and slow over wood or charcoal. With many states boasting signature BBQ styles, the debate over which state has the best BBQ is a lively one. Here we’ll explore some of the top contenders for best BBQ state and what makes their styles stand out.

Texas – The BBQ Capital

Texas has a strong claim to the BBQ throne, with barbecue an integral part of the state’s identity and traditions. Two major BBQ styles originate from Texas – Central Texas style focused on beef brisket, and East Texas style which utilizes both beef and pork.

Key traits of Texas BBQ include:

• Focus on beef, especially brisket. Brisket is practically a religion in the Lone Star state. Top Texas joints smoke ultra-tender brisket for up to 18 hours.
• Heavy use of post oak wood for smoking. This imparts a distinctive smoky flavor.
• Dry rubs over sauces. Texas BBQ tends to use dry rubs and spices on meats instead of heavy sauces. Sauces are served on the side.
• Beef ribs are popular. Texas does amazing things with huge, meaty beef ribs.
• Sausage is smoked. Texas uses smoked sausage links and sometimes beef fajita meat.
• No frills sides. Simple comfort foods like pinto beans, coleslaw and potato salad accompany the meat.

Central Texas style around Austin is considered the quintessential Texas cue. Staples include salt and pepper brisket, pork ribs, sausage and sides like pinto beans. Leading joints include Franklin and La Barbecue in Austin and Kreuz Market in Lockhart.

Kansas City – All About the Sauce

When it comes to saucy, sweet and tangy barbecue Kansas City style stands out. KC style uses a wide meat selection including pork, ham, chicken, ribs and beef brisket paired with the city’s famed sauce.

Hallmarks of KC barbecue include:

• Emphasis on the sauce. KC barbecue sauce adds flavor and binds the meats – a balance of spicy, sweet and tangy.
• Pork ribs are key. Kansas City is renowned for tender, fall-off-the-bone pork ribs slathered in sauce.
• Burnt ends. These smoky, fatty brisket trimmings are a KC specialty.
• Ham and pulled pork appear. Slow-smoked ham and pulled pork shoulder also feature.
• Coleslaw is served. Cool, creamy coleslaw balances the sweet, sticky sauce.
• Rye bread accompaniment. Sliced rye bread soaks up the sauce.
• Fried chicken features. Some joints serve crispy fried chicken with barbecue sauce.

Arthur Bryant’s and Joe’s Kansas City Bar-B-Que are top KC barbecue restaurants showcasing this style.

Memphis – All About the Ribs

Memphis takes its barbecue ribs very seriously. Memphis establishments focus on dry rubbed St. Louis cut pork ribs and other pork dishes, smoked low and slow over hickory wood.

Memphis style is defined by:

• Priority on pork ribs. Memphis ribs are dry rubbed then smoked for hours until tender.
• Dry rubs over sauce. Spice rubs flavor the meat which is served sauce on the side.
• Smoking with hickory wood. Hickory lends a robust, bacon-like flavor.
• Shoulder meat sandwiches. Pulled pork and bologna sandwiches are typical.
• Simple sides. Look for baked beans, slaw, potatoes and greens.

The famous Rendezvous and Central BBQ restaurants typify Memphis barbecue traditions. Their fall-off-the-bone ribs melted with a pink smoke ring are hard to beat.

North Carolina – All About the Pork

In North Carolina barbecue means whole hog pork smoked low and slow over wood – usually hickory. The pork shoulder is the prized cut. Carolina barbecue tends to be served pulled, sliced or chopped and drizzled with vinegar sauce.

North Carolina barbecue is characterized by:

• Whole hog tradition. Pork shoulders are pit smoked for hours until tender.
• Pulled pork is key. Pork is hand pulled into tender shreds.
• Vinegar-based sauce has a kick. The thin sauce adds tangy flavor.
• Coleslaw is a standard side. Cool coleslaw complements the spicy pork.
• Smoking over hickory. Most joints use hickory wood for flavor.
• Plain cornbread included. Buttery cornbread rounds out the meal.
• Sometimes chopped. Pork shoulder can be hand chopped into bite-size bits.

Leading NC barbecue purveyors include Lexington Barbecue, The Pit, and Ed Mitchell’s in Raleigh. Their pulled pork, coleslaw and hush puppies are classics.

South Carolina – All About Whole Hog

In South Carolina, whole hog reigns supreme. Pork shoulders and hams are smoked low and slow over wood before hand pulling into tender shreds. A spicy vinegar based “Carolina Gold” sauce adds kick.

South Carolina barbecue is notable for:

• Whole hog tradition remains. Slow pit smoking entire hogs is still found.
• Mustard sauce has a tang. Some serve yellow mustard-based sauce for flavor.
• Side dishes are traditional. Look for fried okra, collards, mac ‘n’ cheese, potato salad.
• Upper state leans tomato. In the Piedmont, a ketchup and vinegar blend is popular.
• Scott’s BBQ in Hemingway and Bessinger’s BBQ typify whole hog smoking. Their large pit smoked pork shoulders keep tradition alive.
• Hash and rice specialties. Smoked pork shoulder is hand chopped into stew-like hash served over rice.

Kentucky – Unique Mutton and Burgoo

While Kentucky doesn’t have a unified barbecue style, it excels at mutton and burgoo:

• Mutton tradition. Mutton (mature lamb) barbecue from western KY is a specialty. Shoulders are pit smoked.
• Burgoo stew appears. Burgoo is meaty stew with pork, chicken, mutton and veggies, ladled as a side dish.
• Lots of sides. Look for potato salad, baked beans, macaroni salad and coleslaw.
• Regional variations. Different areas feature pork, chicken, ribs, or mutton paired with sauces.

Mr. BBQ & Bourbon in Owensboro and Mutton BBQ of Jackson County showcase fine Kentucky barbecue. Don’t leave without trying the mutton and burgoo!

Alabama – Home of White Sauce

While tomato-based sauces dominate nationally, Alabama white barbecue sauce stands out as unique. The mayo-based white sauce hails from northern Alabama:

• White sauce is made of mayo. It contains mayo, vinegar, salt, and spices.
• Used on chicken and pork. White sauce dresses barbecued chicken and pulled pork shoulder.
• Also a red sauce. Tomato-based sauce is also popular.
• Smoked meats vary. Different spots offer ribs, chicken, sausage and bologna.
• Popular sides. On the menu – homemade potato chips, banana pudding and hush puppies.

Big Bob Gibson Bar-B-Q Restaurant in Decatur, AL popularized the unusual white sauce which is now beloved statewide.

Missouri – A Mix of Styles

With influences from Kansas City, Memphis and beyond, Missouri barbecue includes an array of smoked meats like pork, brisket, chicken and sausage paired with tomato-based sauces. Local specialties include:

• Burnt ends specialty. Like Kansas City, burnt brisket ends are popular.
• Pork steaks appear. Grilled or smoked pork shoulder steaks are a regional treat.
• St. Louis cut spare ribs. Pork ribs are a key feature.
• Maull’s sauce stands out. The original Maull’s sauce from St. Louis adds tangy flavor.
• Sides galore. Look for potato salad, coleslaw, baked beans, mac and cheese.

Sugarfire, Pappy’s and Bogart’s Smokehouse are famed St. Louis barbecue eateries not to miss.

Hawaii – Unique Kalua Pig

In the Hawaiian Islands, native kalua pig stands out. Pork shoulders are traditionally smoked in imu, underground ovens. The smoke and island flavors make kalua pork unique:

• Pork cooked underground. Kalua pig is smoked in imu, or pits filled with hot coals and banana leaves.
• Long prep, quick cook. Pork is rubbed with salt and seasonings then slow smoked for hours resulting in succulent, smoky meat.
• Often served shredded. Kalua pork is hand pulled into tender moist shreds.
• Traditional luau fare. Kalua pig is considered an essential luau dish.
• Takes center stage. Kalua pork is often the star attraction instead of just one meat option.

Local joints like Helena’s Hawaiian Food and Highway Inn showcase authentic, island-style kalua pig and barbecue favorites like teriyaki chicken and grilled mahi mahi.

Florida – Caribbean Influence on Cue

As a hub of Caribbean culture, Florida barbecue bears tropical influences. Smoked meats are seasoned with island spice rubs and sauce flavors like citrus and rum:

• Jerk seasonings used. Jamaican jerk wet and dry rubs lend heat.
• Mojo marinades appear. Cuban mojo sauce marinades use garlic, citrus and olive oil.
• Lechon asado offered. Smoked suckling pig, Puerto Rican style may be featured.
• Tropical smoke woods. Mangrove, tamarind and lychee wood lend exotic smoky flavors.
• Diverse meat selection. Look for brisket, ribs, chicken, sausage and pulled pork.
• From sandwiches to tacos. Barbecue meals come as sandwiches, rice bowls and even tacos.

4 Rivers Smokehouse and Bubbalou’s Bodacious BBQ are popular joints serving Florida style barbecue with Caribbean touches.

Best BBQ State – The Debate Rages On

The discussion and friendly rivalry over barbecue styles shows pride in regional traditions. Barbecue lovers are sure to keep debating which state does it best. Texas may have a claim with its obsessive focus on smoked brisket. Memphis has its ribs, Kansas City its sweet sauce and the Carolinas their whole hog. Other states offer unique traditions from Hawaiian kalua to mutton in Kentucky. America’s diverse barbecue culture offers flavors to suit all tastes – though trying them firsthand is the best way to join the conversation on who does it best!

Frequently Asked Questions About the Best BBQ States

Barbecue fans often have questions about regional styles and where to find the best barbecue. Here are answers to some frequently asked questions:

What state is known for the best barbecue brisket?

Texas is hands-down known for the best brisket. From Amarillo to Austin, Texas excels at smoking brisket for up to 18 hours until fork tender. Top Texas joints like Franklin Barbecue have perfected the art of brisket.

Which state has the best barbecue pork ribs?

Memphis and Kansas City both have strong claims for the best ribs. Memphis dry rubs ribs and smokes them slowly over hickory wood into fall-off-the-bone delights. Kansas City lacquers ribs in sweet, tangy barbecue sauce for finger-licking results.

What state has the best barbecue chicken?

Alabama is known for its distinctive white barbecue sauce that perfectly coats chicken. The tangy mayo-based white sauce dresses tender smoked or grilled chicken.

What state has the best barbecue sides?

The Carolinas shine when it comes to barbecue sides. Look for traditional favorites like hush puppies, collard greens, potato salad and coleslaw made from old family recipes.

Where can you find whole hog barbecue?

Whole hog tradition remains strongest in the Carolinas. South Carolina and eastern North Carolina still smoke full pigs over wood the old school way. Rodney Scott’s BBQ in Charleston is revered for whole hog.

What state uses the most unique barbecue cooking methods?

Hawaii stands out for its use of imu, underground ovens dug into the earth and filled with hot coals and wood. Imus give kalua pig its unique earthy, smoky flavor.

Which state uses the most unusual meat in barbecue?

Kentucky is known for its mutton (or goat meat) barbecue tradition stemming from the Owensboro area and also burgoo stew with many meats.

Conclusion

Barbecue aficionados are sure to keep debating whether Texas, Kansas City, Memphis, the Carolinas or elsewhere reigns supreme. The sheer diversity of traditions across the states means there’s something to suit every palate. To truly decide which you favor, embark on a barbecue road trip to sample the smoked meats, sauces, sides and cooking methods that make each regional style special…and meanwhile the debate over who does it best will continue, with devotees ardently defending their home state’s cue!