United States Barbecue: 10 Mouth-Watering Styles Across America

Texas barbecue is heavily influenced by central European traditions. German and Czech immigrants settled in the state in the mid-nineteenth century introducing new ingredients. That is the main reason we find pork products like sausages in Texas-style barbecue, in addition to the classic beef brisket. In order to preserve fresh meat longer, they used to smoke it and cook it for a very long time. Over the years, this traditional barbecued meat, which originated in central Texas, spread throughout the state, so today we can enjoy not one but four different styles!

Central Texas BBQ is generally very straightforward, the meat is smoked over pecan, mesquite, or oak wood with just a salt and pepper dry rub. South Texas BBQ has Mexican influences and uses a molasses-based sweet sauce. East Texas BBQ is marinated in a sweet tomato-based sauce and slowly cooked via indirect heat. Finally, West Texas BBQ is prepared over an open flame using mesquite wood.

Image: Andrik Langfield

No doubt about it, Memphis is one of the BBQ capitals of America. Unlike barbecue styles in other states, in Memphis, the meat is cooked using charcoal instead of hardwood logs. Pork ribs and pork shoulder are the signature cuts prepared with a tangy and sweet sauce based on molasses and tomato. Classic sides for the Memphis barbecue are sweet baked beans and slaw.

Barbecue originated in Memphis at the beginning of the 20th century, when African Americans began to populate the state. Often found in lunchtime pork sandwiches and late-night treats in nightclubs, Memphis BBQ style soon became a staple in the area. Many entrepreneurs opened new restaurants during this time, including John H. Mills, considered Memphis’s First Barbecue King. Rumor has it that even the great Bing Crosby was a regular at Mills’s place whenever he was in town.

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According to the Visit KC website, "Barbecue in Kansas City is more than a menu item or a method of preparation. It’s an institution." The fact is that Kansas barbecue has a long history and is central to the city's culinary culture. Not for nothing is it called the "BBQ Capital of the World". With more than 100 restaurants, there’s even a Kansas City Barbeque Society in charge of promoting this style of cooking around the world.

Kansas City’s love for barbecue started in the early 1900s when a man called Henry Perry began selling slices of hickory smoked meat wrapped in newspaper. Soon after, others followed and started developing their own barbecue recipes. Nowadays, the Kansas City barbecue style involves grilling or smoking different kinds of meat seasoned with a dry rub, then finished with a tomato-based barbeque sauce. Sides include bread, pickles, baked beans, and slaw.

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Whether at a backyard grill, or a traditional wood fire pit at a local restaurant, North Carolina has a proud barbecue tradition. This particular method of smoking and cooking meat has its roots in the emergence of hog cultivation. In the 1500s, Spanish settlers brought pigs to the region and natives on Roanoke Island contributed with their wood-fired slow-cooking method. Over the years, barbecue in North Carolina became a special feature in every celebration and special occasion.

Although recipes may vary between different regions in the state, pork is always the main ingredient. While in the East people cook the whole hog, western Carolinians prioritize the pork shoulder. The sauce is a matter of controversy too. The Eastern tradition calls for a thin vinegar and pepper sauce, whereas Western recipes add tomato or ketchup. Geographical customs aside, if you happen to visit North Carolina, order a local barbecue in one of the many great restaurants and you won’t be disappointed!

Image: Peter Bravo de los Rios

Some argue that South Carolina is "The Birthplace of Barbecue". We won’t be able to settle this debate here and now, but what is certain is that the Palmetto State's barbecue tradition goes back at least five centuries. As with North Carolina, South Carolina barbecue also has its origins in the cultural exchange between Spanish settlers and American Indians. Europeans brought and raised pigs on the islands off the Atlantic coast and the natives knew exactly how to cook them.

The South Carolina barbecue style means cooking and smoking meat —preferably pork— low and slow over hardwood coals. Sometimes pulled from a whole hog, sometimes chopped from a shoulder or ham, South Carolina barbecue comes with a signature sauce depending on the region. You can find a blend of vinegar, salt, and some red pepper to spice things up or a yellow sauce made of cider vinegar, brown sugar or honey, and mustard. No matter which one you get, be prepared for an exceptionally tender and flavorful dish!

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Did you know St. Louis is said to consume more BBQ sauce per person than anywhere else in the country? St. Louisans are big on spare ribs, which may have been introduced in the local culinary tradition more than a century ago. As the legend goes, a steamboat cook named Henry Perry used to slow smoke discarded slabs of ribs from the Kansas City stockyards using locally harvested hardwood trees.

Nowadays, the St. Louis barbecue style includes a variety of seasonings and cooking methods. From grilling to slow smoking, ribs, pulled pork, burnt ends, and pork steaks are smeared with a sauce made from ingredients such as salt, vinegar, black pepper, brown sugar, tomato, and even apricots. Unlike other types of barbecue, St Louis style does not require a dry rub and it cooks a lot faster. White bread is the side of choice, especially if you want to make the most out of all that BBQ sauce!

Image: Rachel Bramlett

Yes, they have barbecues in Hawaii. Although you won’t get the traditional ribs, pulled pork, and brisket, the Aloha State is home to a delicious kind of barbecue. Influenced by its many immigration waves —primarily from China, Korea, Japan, Portugal, and the Philippines—, it has labor origins dating back to the late 19th century. While modern Hawaiian barbecue includes various cooking techniques, such as roasting, smoking, and grilling, the traditional way requires an imu, an underground oven lined with hot rocks, and banana and ti leaves.

Barbecues from the Paradise of the Pacific are often sweet, tangy, and tropical. You can find chicken, beef, pork, and even seafood. Marinades and sauces incorporate Asian flavors and ingredients like soy sauce, garlic, ginger, and brown sugar. Side dishes range from sticky rice to macaroni salad, complementing and balancing the bold flavors of the meats.

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In the South, barbecue is synonymous with any meat that's cooked over the fire. Although pork is often the protein of choice, some restaurants in Alabama also feature brisket, chicken, and beef ribs. Barbecue became popular in Alabama during the early 19th century when difficult economic times required a clever way for the working class to bring flavor and tenderness to cheap cuts of meat.

Sauces involved in the Alabama barbecue style are as diverse as they come. Influenced by the neighboring states of the so-called "barbecue belt", you can find variations of tomato-based sauces, spicy marinades, mustard dressings, and even a white sauce made with mayonnaise, lemon juice, apple cider vinegar, salt, and black pepper. Across Alabama, these mouth-watering smoked meats are often served on hamburger buns filled with dill pickles and topped with coleslaw.

Image: Rachel Bramlett

Barbecues in Kentucky have been popular for a long time. In the Bluegrass State pork shoulders are a popular cut cooked on concrete block masonry pits for at least half a day. However, Kentucky is most famous for smoking mutton over hickory coals. Kentuckians also barbecue other meats like chicken, pork tenderloins, cured hams, and turkey breasts for sandwiches.

Kentucky is home to a diverse array of barbecue sauces with almost every county having its own take. For example, Hickman County uses mostly vinegar and cayenne pepper, while McCracken County sauces taste strongly of vinegar and chili powder. Others prefer an allspice Worcestershire-based dip. The signature sides for Kentucky barbecue are toast, vinegar slaw, and pickled eggs.

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Florida may be best known for its fresh seafood but the Sunshine State also has its own barbecue style. And a soft spot for pork too! A testament to the important place pig meat has in Floridian cuisine is the Cuban twist on the classic BBQ sandwich found at many local joints.

What sets Florida barbecue apart from others is its Caribbean and Latin American influences. Florida BBQ often blends techniques of the Southern United States style barbecues —like the use of sweet tomato sauce or mustard sauce— with Caribbean flavors such as vinegar, fruits, peppers, and spices. It may not be the most traditional barbecue in the country but it is certainly worth a try!

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