U.S. Regional BBQ Styles

Graceland, the blues, and Beale Street are there. Foodies know the city best for its BBQ. Memphis' apparently infinite BBQ eateries provide shoulders, butts, ribs, and pulled pork sandwiches.


West Tennessee's whole-hog barbecue is as good as Memphis's. "Life of Fire," Pat Martin's latest cookbook, explores this "endangered species of regional barbecue" and how to continue it.

West Tennessee

Kansas City BBQ is famous for its sweet, thick sauce made with brown sugar, molasses, and tomatoes.

Kansas City

Eastern and Western North Carolina-style BBQ are two of the most popular regional styles in the U.S. Western-style red barbecue sauce is ketchup-based.

Western North Carolina

The Eastern style, which smokes a whole pig over wood coals for at least 12 hours and up to overnight, concludes North Carolina's intense BBQ competition.

Eastern North Carolina

Texas-style BBQ is another of BBQ Revolt's most popular regional styles. The most popular BBQ styles are Central, East, and South Texas.

Central Texas

East Texas's history of sheltering recently liberated slaves in the late 1800s is reflected in its rich, sweet, tomato-based BBQ sauce.

East Texas

South Texas is famed for barbacoa, one of the first ways brought to the U.S. by Spanish conquistadors following Columbus.

South Texas

The South has a vibrant BBQ culture. Rufus Jarmon stated in the Saturday Evening Post that Georgia's barbecue is Rhode Island's clambake.


South Carolina's mustard-based sauce and whole-hog smoking make it another top regional BBQ style in the U.S. 

South Carolina

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