Exploring Six Distinct Barbecue Styles Across the United States

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This article was created in collaboration with National Geographic Traveller (UK).

Barbecue holds a diverse meaning across different regions of the United States. From smoky Texas brisket to mouthwatering Memphis ribs, each area boasts its own unique culinary tradition. Let’s delve into the six iconic barbecue styles found across the country:

1. Alabama – Home of the White Sauce

In the northern part of Alabama, barbecue aficionados revel in a distinct tradition known as white sauce. While the concept of hot mayonnaise might raise eyebrows, it astonishingly infuses the meat with a rich tanginess absent in typical tomato or vinegar-based sauces. The original recipe, credited to ‘Big Bob’ Gibson, a former railway worker turned pitmaster, consists of mayo, apple cider vinegar, lemon juice, salt, pepper, cayenne pepper, and horseradish. Over time, other chefs have added their own twists, incorporating elements like mustard or pickle juice. Beyond chicken, this mayo-based delight finds its way atop turkey, salads, and fries.

2. Memphis – Rib Haven

When it comes to Memphis-style barbecue, pork ribs take center stage. These succulent ribs come in two variations: “wet” and “dry.” Wet ribs are generously basted and smothered in a tomato-based barbecue sauce, while dry ribs are coated in a delectable seasoning rub enriched with garlic powder, paprika, oregano, and other aromatic spices.

3. North Carolina – A Tale of Two Barbecues

North Carolina finds itself divided in a barbecue battle that spans its eastern and western regions. Along the Atlantic coast, whole hogs are cooked over coals, chopped, and mixed with a vinegar-based chili sauce. Meanwhile, in the west, Lexington-style barbecue features solely pork shoulder, slow-cooked over coals, chopped, and served with a sauce blending vinegar, ketchup, and chili.

4. South Carolina – The Birthplace of Barbecue

South Carolina proudly claims the invention of American-style barbecue, with pork as its chosen meat. Typically, whole hogs are cooked over hardwood coals. In the central part of the state, pitmasters generously douse the meat with “Carolina gold,” a tangy condiment made of yellow mustard, apple cider vinegar, cayenne, and a hint of honey, molasses, or brown sugar for a touch of sweetness.

5. Kansas City – The Barbecue Hub

Although primarily located in Missouri, Kansas City earns its title as the “World Capital of Barbecue,” hosting around 100 barbecue joints. Unlike other regions, Kansas City’s barbecue scene doesn’t focus on a particular protein or technique. Instead, it showcases a fusion of Southern barbecue styles under a thick, luscious tomato-and-molasses sauce. Don’t miss the opportunity to savor burnt ends—a delectable treat consisting of double-smoked, caramelized chunks of fatty, charred brisket.

6. Kentucky – A Mutton Tradition

In western Kentucky during the 1800s, mutton took the spotlight due to the region’s wool industry. Farmers perfected a technique to tenderize the older sheep, smoking the meat over hickory and basting it with water, vinegar, salt, and hot peppers. Today, this traditional barbecue style remains popular, though the preferred cut is typically from the shoulder. Modern variations may incorporate Worcestershire sauce and garlic into the flavorful sauce.

This article was published in Issue 20 (summer 2023) of Food magazine by National Geographic Traveller (UK).

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More about barbecue styles

• National Geographic Traveller (UK)
• Alabama Barbecue Association
• Memphis Barbecue Network
• North Carolina Barbecue Society
• South Carolina Barbecue Association
• Kansas City Barbeque Society
• Kentucky Barbecue Book