The Meat

Historically a cow town, area pitmasters don’t discriminate when it comes to meat. For every sauce-heavy plate of beef burnt ends, there’s a dry-rub rack of pork ribs across town with a well-known reputation of its own, making “Kansas City style” a diverse melting pot of regional influences.

At any given location, diners may find pork, beef, chicken, salmon, lamb or even vegetarian options, such as jackfruit.

The Sauce

A traditional Kansas City sauce is a thick, molasses-based concoction of spicy and sweet flavors.

As with any definition, there are plenty of exceptions. The best advice? Disregarding diet and preference limitations, order the dish as-is—sauced or not—and see for yourself how the experts serve it.

Everyone Else

While locals maintain Kansas City is the center of the barbecue universe, countless regions boast signature barbecue sauces, meats and customs. Below are just a few of America’s most notable smoked specialties:

• North Carolina: Eastern tradition utilizes a “whole hog” style served with vinegar- and pepper-based sauces while Lexington style makes use of red sauce and cuts of pork shoulder.
• South Carolina: Whole hog served with a mustard-based sauce—known as “Carolina Gold”—that includes vinegar and brown sugar as key ingredients.
• Memphis: Typically pork, with an emphasis on wet (sauced) or dry (covered in spices) ribs.
• Central Texas: Brisket, ribs and sausage smoked over oak or pecan wood with little to no sauce applied or available.
• East Texas: Chopped pork and beef served in a sandwich with heaps of hot sauce.
• Alabama: Pork and chicken paired alongside a white sauce consisting of mayonnaise and vinegar.