Barbecue, also known as BBQ, is a cooking method that involves slow-cooking meat over low heat for hours. Different regions of the United States have developed their own distinct styles of barbecue, using local ingredients and techniques. When it comes to barbecue, certain states have gained reputations for having the best. Here is an overview of some of the states most renowned for barbecue in America.
Kansas City, Missouri
Kansas City is arguably the barbecue capital of the world. The city is known for its slow-smoked meats coated in a sweet, tangy tomato-and-molasses barbecue sauce. Ribs are king in KC, with legendary joints like Joe’s Kansas City Bar-B-Que and Q39 serving up fall-off-the-bone ribs. Brisket burnt ends, pulled pork, and smoked chicken are also found on Kansas City BBQ menus. The keys to KC-style barbecue are the low-and-slow smoking method and the region’s signature barbecue sauce.
Texas
Texas barbecue is all about smoking meat over wood. Brisket is the star in the Lone Star State. Texans smoke their brisket for 18 hours or more over post oak or pecan wood, resulting in incredibly moist and tender brisket with a thick, peppery bark. Beef ribs and sausage are also popular Texas barbecue items. The traditional barbecue joints are no-frills, serving the smoked meats on butcher paper with a slice of white bread, raw onions, pickles, and sauce served on the side. Central Texas style features a salt-and-pepper dry rub, while East Texas barbecue has a sauce that is tomato-based and sweet.
Memphis, Tennessee
Memphis is the barbecue ribs capital of the world. Memphis pits bbq pork ribs that come dry rubbed with flavors like paprika, garlic, and cayenne. They are smoked over hickory wood for hours until the meat is fall-off-the-bone tender. The ribs are served either dry or wet, brushed with a sticky sweet and tangy barbecue sauce. Pulled pork shoulder is another Memphis specialty, served as a sandwich or a plate with coleslaw.
North Carolina
North Carolina barbecue revolves around pulled pork shoulder soaked in a vinegar-based “Carolina gold” barbecue sauce. The pork shoulder is smoked for 8-10 hours over hickory wood until very tender. It is then pulled or chopped and mixed with the thin, tart vinegar sauce. North Carolina barbecue joints serve the pulled pork with coleslaw on a bun as a sandwich or with sides like baked beans and hushpuppies. Two distinct styles have emerged— a tangy vinegar-based sauce in the eastern part of the state and more of a ketchup-style sauce in the western/Lexington area.
South Carolina
In South Carolina, pitmasters smoke whole hogs over oak and hickory wood for 12-14 hours until the meat is fall-apart tender. The pork is then removed from the bone, shredded by hand, and mixed with a spicy mustard-based barbecue sauce. South Carolina is also known for its “hash and rice,” featuring barbecued pork mixed with a thick gravy-like sauce and served over steamed white rice. Barbecue joints all over the state chop and pull whole smoked hogs to yield tender, juicy pork bathed in the region’s signature mustard sauce.
BBQ Styles and Regional Differences
Barbecue has many distinct regional styles in the United States, owing much to local traditions and available ingredients. Here is an overview of some of the main types of American barbecue and what makes them unique:
Kansas City Style
- Known for ribs and burnt ends
- Slow-smoked over hickory
- Sauced with thick, sweet tomato-molasses sauce
Memphis Style
- Focus on pork ribs and pulled pork
- Dry rubbed with spicy seasoning
- Smoked over hickory
- Served wet or dry
Texas Style
- All about smoking beef brisket
- Rubbed with salt, pepper, spices
- Smoked over oak for 18+ hours
- Served sliced on butcher paper
Carolina Style
- Pulled pork shoulder is king
- Smoked over hickory and pecan
- Sauced with a vinegary ketchup base
St. Louis Style
- Pork steaks and ribs are popular
- Sauced with a sweet, ketchup-based BBQ sauce
California Style
- Smoked tri-tip beef is iconic
- Rubbed with chili powder, cumin, garlic
- Flavor from Santa Maria-style grills
Popular BBQ Meat Cuts by Region
Barbecue joints pride themselves on their specialty smoked meats. Here are some of the most popular barbecue cuts and meats by region:
Texas
- Beef brisket
- Beef ribs
- Smoked sausage
Memphis
- Pork ribs
- Pulled pork shoulder
- Chicken
Kansas City
- Pork ribs
- Burnt ends of brisket
- Pulled pork
North Carolina
- Pulled pork shoulder
- Whole hog
South Carolina
- Pulled pork
- Smoked whole hogs
- Hash (pork and gravy)
St. Louis
- Pork steaks
- Pork ribs
- Pork shoulder
BBQ Cooking and Smoking Methods
Great barbecue requires patience and the right technique. Here are some of the most common methods used for American barbecue:
Slow Smoking
The most ubiquitous barbecue technique is slow smoking the meat at a low temperature (200-250°F) for many hours over wood, charcoal, or a combination. This allows the tough collagen in the meat to break down into gelatin, resulting in juicy, tender barbecue.
Wood Types
The most common wood types used are hickory, oak, pecan, apple, cherry, and mesquite. Each imparts a distinct smoky flavor.
Rubbing
A dry spice rub is massaged into the meat before smoking. Common ingredients include salt, pepper, paprika, garlic powder, brown sugar, chili powder, cumin, and more.
Mopping
Swabbing or mopping the meat with a liquid as it smokes adds flavor. Mops can be vinegar, broth, barbecue sauce thinned with water or oil, and more.
Wrapping
Foil-wrapping or butchers paper-wrapping the meat partway through retains moisture and speeds cooking. This is called the “Texas crutch.”
Saucing
Barbecue sauce adds stickiness and caramelization if brushed on the meat toward the end of the cook time. Sauces range from vinegary to thick and sweet.
Most Iconic BBQ Joints by State
Every state has its own iconic barbecue restaurants that food lovers flock to. Here are some of the most famous barbecue joints by state:
Texas – Franklin Barbecue (Austin)
Known for incredible brisket and ribs after an epic 4+ hour wait in line
Tennessee – Rendezvous (Memphis)
Classic Memphis ribs and pulled pork shoulder since 1948
Missouri – Joe’s Kansas City Bar-B-Que (Kansas City)
Consistently ranked one of the best barbecue restaurants in KC
North Carolina – Skylight Inn (Ayden)
Whole hog barbecue specialists since 1947, using a vinegar-based sauce
South Carolina – Rodney Scott’s (Charleston)
James Beard Award-winning whole hog barbecue with vinegar sauce
Georgia – Fox Bros. Bar-B-Q (Atlanta)
Texas-style smoked brisket and sausage in Georgia
Alabama – Dreamland Bar-B-Que (Tuscaloosa)
Legendary ribs and chopped pork sandwiches since 1958
Virginia – Pierce’s Pitt Bar-B-Que (Williamsburg)
Chopped whole hog barbecue an East Carolina tradition since 1971
BBQ Sauces and Condiments
Barbecue sauce and condiments are an important part of the barbecue tradition. Here are some of the most popular:
Kansas City Style Sauce – Thick, sweet, tomato-and-molasses-based
Memphis Style Sauce – Tomato-based with vinegar tang and touch of sweetness
Texas Style Sauce – Tomato-based but thinner, with chili powder
Carolina Sauce – Sharp vinegar-pepper base heightened with mustard
Alabama White Sauce – Mayo, vinegar, lemon zest based sauce for chicken
Slaws – Cool, crisp, vinegar-dressed coleslaws balance the rich meats
Pickles – Dill chips and sweet pickles cut through fatty meats
Onions – Raw white or yellow onions and pickled red onions
Bread – Thick slices of white bread or buns used to soak up sauce
Frequently Asked Questions About BBQ
Here are answers to some common FAQs about American barbecue traditions:
What is the difference between grilling and barbecue?
Grilling uses high, direct heat to quickly cook thinner cuts over minutes. Barbecue is a slow cooking method using low, indirect heat and smoke for hours.
What is the most popular barbecue meat?
Pork, specifically ribs, shoulders, and whole hog barbecue, accounts for over half of barbecue served, according to barbecue historians. Brisket, chicken, sausage, and beef ribs are also popular.
Which type of wood is best for smoking?
Hickory is considered the classic, ideal wood for smoking in most barbecue regions. Oak, pecan, apple, cherry, mesquite and maple woods are also commonly used.
Do you need to soak wood chips before smoking?
Soaking wood chips before adding them to a charcoal grill can help slow combustion and regulate temperature. For smokers, dry wood chunks are preferred.
Is bone-in or boneless better for smoked meats?
Bone-in meats like ribs are ideal, as the bones impart flavor during smoking. Boneless cuts like brisket and shoulder work too.
When is barbecue done smoking?
Smoking times and temperatures vary greatly. Meat is generally done when it reaches an internal temperature of 195-205°F and probes very tender.
Should barbecue sauce be added while cooking or after?
Sauce is typically brushed on toward the end of cooking to allow the smoke and rub flavors to shine first. Serving sauce on the side is also popular.
Conclusion
Barbecue traditions vary greatly across the United States according to regional styles and local flavors. Certain states like Texas, Kansas City, Memphis, and the Carolinas have become meccas for barbecue, each with their own take on rubs, sauces, smoked meats, and more. Despite the variations, true American barbecue unites us through the shared experience of gathering around smoky, tender, mouthwatering slow-cooked meats paired with ice cold beer, nostalgic sides, and plenty of napkins. Barbecue captures the heritage and history of communities large and small across America.