Regional Barbeque Preferences

 

Perhaps one of the oldest debates in the United States is which region has the best barbeque? We take the stand that each region has its own unique qualities to be admired. It’s a barbeque jungle out there. We’ve taken the cleaver to the jungle to forge a path of clarity. Knowledge seekers beware; there are enclaves within these regions that barbeque to their own style of fire pits and flavor profiles. Here is what we’ve found:

 

St. Louis:

  • Characterized by tender meat, sweet heat seasoning and oak wood smoke.

  • Protein: Pork, St. Louis Style Spare Rib

  • Sauce Profile: Thin sauce, tomato, vinegar, brown sugar

  • Seasoning Profile: Brown sugar, salt, dry mustard, worcestershire, paprika, spices, chilis; not a dry rub

 

Texas:

  • Characterized by deep red smoke rings, long, low and slow cooking.

  • Protein: Beef, Brisket, hot link sausage, pork ribs, chicken, steaks

  • Sauce Profile: Salt, pepper, mustard, vinegar, beer, cumin, onion, garlic, chili peppers

  • Seasoning Profile: Salt, pepper, mustard, dry mustard, cumin, onion, garlic, chili peppers

 

North Carolina:

  • Characterized by low temperature pit roasted whole hog and vinegar based sauce. Chopped pork served on a soft roll with coleslaw.

  • Protein: Pork, whole hog

  • Sauce Profile: Thin sauce, vinegar based, red pepper flake, hot sauce, garlic, onion

  • Seasoning Profile: Salt and pepper, red chili flake

 

Kentucky:

  • Characterized by low, slow cooking over masonry pits. Hickory wood is the fuel of choice in this region.

  • Protein: Mutton, Pork

  • Sauce Profile: Worcestershire, vinegar, tomato, cayenne pepper

  • Seasoning Profile: Pepper, cayenne pepper, worcestershire, salt, paprika

 

Memphis:

  • Characterized by tender meat, sweet heat seasoning and oak wood smoke. Served with or without sauce.

  • Protein: Pork, Baby back ribs

  • Sauce Profile: Thin sauce, tomato, vinegar, brown sugar, molasses

  • Seasoning Profile: Brown sugar, salt, dry mustard, worcestershire, paprika, spices, chilis

 

Alabama:

  • Characterized by low smoking temperatures over hickory, chopped pork on a soft roll with pickles and coleslaw.  Slow smoked chicken dipped in white barbecue sauce.

  • Protein: Pork, spare ribs, shoulder, butt, ham, chicken

  • Sauce Profile: Tomato, brown sugar, vinegar for pork. Mayonnaise, vinegar, mustard, lemon, salt and pepper for chicken.

  • Seasoning Profile: Salt, Pepper, hickory smoke

 

Kansas City:

  • Characterized by the application of wet sauce during the cooking process, burnt ends and low cooking temperatures.

  • Protein: Pork, St. Louis Style Spare Rib

  • Sauce Profile: Thin sauce, sugar, vinegar, pepper, tomato

  • Seasoning Profile: Brown sugar, salt, dry mustard, paprika, spices

 

Oklahoma:

  • Characterized by deep red smoke rings, long, low and slow cooking.

  • Protein: Beef, brisket, hot link sausage, pork, spare ribs, steaks

  • Sauce Profile: Salt, pepper, mustard, vinegar, beer, cumin, onion, garlic

  • Seasoning Profile: Salt, pepper, mustard, dry mustard, cumin, onion, garlic

 

Virginia:

  • Characterized by low smoking temperatures, sweet seasoning balanced by acidic components.

  • Protein: Pork, spare ribs, ham

  • Sauce Profile: Tomato, molasses, vinegar, brown sugar

  • Seasoning Profile: Salt, brown sugar, paprika, pepper

 

Midwest:

  • Characterized by low smoking temperatures, peppery dry rubs, and fruity components

  • Protein: Beef, pork, brisket, spare ribs, chopped pork, chicken, lamb

  • Sauce Profile: Tomato based sauces, fruit components, acidic marinades and injections

  • Seasoning Profile: Pepper, garlic, onion, paprika, salt

 

Pacific Northwest:

  • Characterized by low smoking temperatures, indigenous woods for smoking

  • Protein: Seafood, fish

  • Sauce Profile: Thin sauce, vinegar, brown sugar, tomato

  • Seasoning Profile: Brown sugar, salt, dry mustard, paprika, spices

© 2019 by Spice Union, dba River's Bend, LLC