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Most famous for its thick and sweet sauce and ribs cut in St. Louis style. The less popular ingredients here are pork pieces, including 

rib tips, pig noses and boneless pork chops.



Central Texas
The roast in central Texas focuses on beef brisket, which is usually seasoned with salt and pepper (and possibly some pepper), and then 

smoked and roasted with hickory or oak. After baking, it is cut into pieces in front of the customers, and then wrapped in paper. Usually, 

there are several sausages and white bread slices beside it. You can also choose beef ribs and shoulder.



Eastern Texas
The most popular in Texas are beef patties and pork patties, and then beef brisket slices. Beef Brisket slices are usually smoked on 

hickory wood and then simmered with sauce. Beef Brisket slices can be placed in sandwiches or served with potato salad alone. The 

ribs will be cooked until the bones are separated, and then coated with a thick layer of sweet tomato gold. Coarse sausage is also a 

traditional eastern Texas barbecue ingredient.



Eastern North Carolina
In North Carolina, barbecues are all about pigs. Grill slowly with hickory wood, drizzle with spicy vinegar during the process, and then 

chop it up and put it on a plate or sandwich. This chopped roast pork can also be used to make the Carolina lard pork dip.



Western North Carolina
In western North Carolina, you can find Lexington style barbecue, which uses pork shoulder. The roasted pork shoulder can be sliced 

or chopped, and then placed on a bun, and then added with apple vinegar, tomato sauce and spices sauce, or served with a red salad.



South Carolina
In South Carolina, the whole pig can be used for barbecue. Carolina gold is the most common barbecue sauce. It is made of mustard, 

brown sugar and vinegar. You can also choose ketchup or chutney.



The roast meat is chopped up and then placed between the buns. It can be used as a pork sandwich.



Georgia
The most popular type of barbecue in Georgia is chopped pork, topped with rich mustard sauce, which can be eaten alone or sandwiched. 

It is usually served with Braunschweig stew, cold cabbage or roasted beans.



Alabama
Pork shoulder and chicken smoked on pecan wood are the most common barbecues in Alabama. However, the most famous white 

sauce in this state is made of mayonnaise, vinegar and a large amount of black pepper. It was invented by big Bob Gibson of Decatur 

to match its iconic smoked chicken, which is also one of the most representative dishes in the United States. Of course, this sauce is 

not the only sauce here. Hot mustard vinegar is popular in Tuscaloosa in western Alabama, mustard sauce is popular in southeastern 

Alabama, and the signature sauce in Birmingham is sweet sauce based on tomatoes.



California Central Coast
California's signature barbecue style is similar to that of South American barbecue or Mexican herders. It is known as St. Mary's style 

barbecue. It starts with beef (traditional triangular meat), simply seasoned with salt, pepper and garlic salt, and then placed on an elevated 

oven to be roasted with red oak. After about two hours, they can be sliced and served with salsa sauce.



Chicago
Chicago has its own unique barbecue culture, which many people outside Chicago do not know. In Chicago barbecue shops, ribs, sausages 

and rib tips are roasted in a large steel oven with a glass door and a chimney. These roast meats will be covered with sweet tomato sauce, 

which is suitable for food such as Saro or cold cabbage.



These are the 14 styles of barbecue in the United States. Is there anything you are interested in?