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From smoky Texas brisket to saucy Kansas City ribs to tangy Carolina pulled pork, there’s a whole nation of amazing barbecue out there. Knowing each state and region’s signature BBQ styles ...
Memphis-style barbecue is one of the four predominant regional styles of barbecue in the United States, the other three being Carolina, Kansas City, and Texas. Like many southern varieties of barbecue, Memphis-style barbecue is mostly made using pork, usually ribs and shoulders, though many restaurants will still serve beef and chicken.
Kansas City and Memphis barbecue styles are somewhat similar, although Kansas City tends to use more sauce and a wider variety of meats. His sauce had a somewhat harsh, peppery flavor. Perry's restaurant became a major cultural point during the heyday of Kansas City Jazz during the "wide-open" days of Tom Pendergast in the 1920s and 1930s.
5. Kansas City. Iconic BBQ joints: Arthur Bryant's. Whereas most regions specialize in one particular meat, Kansas City loves to smoke them all. There's ribs, chicken, brisket, and sausage.
The nonprofit Kansas City Barbeque Society, or KCBS, sanctions over 300 barbecue contests per year, in 44 different states. Despite the "Kansas City" name, the KCBS judges all styles of barbecue, broken down into classes for ribs, brisket, pork, and chicken.
Classic Kansas City Ribs. Few cities in the country are more synonymous with ribs than Kansas City. The barbecue mecca is known for pork loin back ribs swimming in barbecue sauce.
A slab of Rendezvous ribs requires about 90 minutes of basting and grilling before the meat is ready to be served to the waiting mitts and hungry maws of the restaurant’s loyal customers.
The sauce is typically thinner, lightly spiced and unsweetened, as opposed to the Kansas City and Memphis styles, which rely heavily on molasses or sugar to provide thickness and sweetness. In 2010, Jayne Clark of USA Today described the "Texas Barbecue Trail", an East-of-Austin "semi-loop" including Elgin, Lockhart, Luling, and Taylor.