Goldbelly's "Official Regional BBQ Tour"

[WillTravelForFood]

Goldbelly emailed their "Official Regional BBQ Tour" guide this morning as a promotional guide for the joints they sell.

Here was their list. No idea if these regions are in a ranked order or not. BUT.... any region they missed?

And more importantly/interesting --- which of these categories would you claim is YOUR BBQ style of cooking, based solely on the descriptions provided?

1. Texas BBQ (prime cuts of beef)
2. Kansas City BBQ (all about that SAUCE. Sweet, sticky, and pairs with ribs to brisket and city's signature burnt ends)
3. St Louis BBQ (the ribs are grilled over charcoal, not smoked - and slathered with a thick sweet BBQ sauce)
4. Memphis BBQ ('cue is dry-rubbed with a savory spice blend, and ribs and pulled pork are king)
5. Alabama BBQ ('cue is hickory smoked and dunked in a peppery, vinegary mayo-based white BBQ sauce
6. Carolina BBQ (the pig is king. Whole hog is mopped with a spicy vinegar "dip" and pulled pork shoulder comes with a sweet mustard-based sauce)
7. Nashville BBQ (centered around dry-rubbed ribs and pulled pork, as well as "wet" ribs mopped with a tomator-based sauce before and after smoking)
8. Mississippi BBQ (heavy on the pork, rubbed with a fresh flavorful spice rub, slow smoked, and finished with a tomato-based sauce that usually sweet and tangy)

[Jfrosty27]

#8 kills me. "Rubbed with a fresh flavorful spice rub". What? I hope it’s fresh. I hope it’s flavorful. 🤦

[Murdy]

Seems like 6 conflates North and South Carolina. I see elements of my cooking in several regional styles -- Memphis, Texas, and N. Carolina (particularly east). I also frequently make Alabama White and S.C. mustard sauces.

[Huskee]

I am somewhere around Nashville/Memphis. I always do a dry rub, never mop or sauce while on the cooker. Sauce on the side at the table if the mood strikes or for guests who want it.

I didn't realize St Louis is famous for grilling the meats and not smoking them.

[pkadare]

Huskee but the ribs are cooked at 350* which to me, is grilled, not low and slow.

[pkadare]

https://en.wikipedia.org/wiki/St._Louis-style_barbecue

[Huskee]

OK, wikipedia. But indirect and wrapped sorta takes the 'grilled' out of the equation and levels the playign field. Regardless, I didn't know it was what it was known for. Any BBQ I've had in St Louis has been regular ol' BBQ like anyone makes. pkadare

[Richard Chrz]

Texas

[bbqLuv]

I vote Pellet grill; I haven't tried Alabama yet but plan to.
Here in NW Oregon, it is diversity and politically correctness.
They all pair well with PBR.

[Bkhuna]

Numbers 5 and 6 are overgeneralized.

[Mosca]

Chicago/Upper Midwest? Rib tips in an aquarium smoker.

[synodog]

I like my beef Texas style and my pork is Memphis. I absolutely love SC mustard BBQ sauce and yet I can’t stand mustard on a hamburger. Go figure.