Top 10 Best BBQ Regions in the US

The most democratic BBQ tradition — burnt ends, thick sweet tomato sauce, and an anything-goes attitude where pork, beef, and chicken all get equal respect.

Dry-rubbed ribs and pulled pork shoulder define this city where the wet-vs-dry rib debate alone has sustained restaurant rivalries for generations.

Whole-hog barbecue with thin vinegar-pepper sauce represents the oldest continuous BBQ tradition in America and accepts no substitutes or shortcuts.

The Piedmont style adds tomato to the vinegar base and focuses on pork shoulder, creating a regional micro-style fierce enough to rival its Eastern cousin.

The only BBQ region with a mustard-based sauce — Carolina Gold on pulled pork is a tangy, mustardy revelation that confuses and converts outsiders.

Mexican-influenced barbacoa of beef cheek slow-cooked underground, served with Big Red soda, represents a BBQ tradition predating all Anglo-American styles.

Big Bob Gibson's mayo-vinegar white sauce on smoked chicken is either a BBQ revelation or a condiment crime depending on which side of the state line you stand.

Tri-tip over red oak coals with pinquito beans and salsa — California's unsung BBQ tradition that Central Valley ranchers have perfected since the 1800s.

Owensboro's smoked mutton with Worcestershire-black pepper dip is America's most obscure BBQ style — nearly extinct yet fiercely defended by its small cult following.

The most democratic BBQ tradition — burnt ends, thick sweet tomato sauce, and an anything-goes attitude where pork, beef, and chicken all get equal respect.

Dry-rubbed ribs and pulled pork shoulder define this city where the wet-vs-dry rib debate alone has sustained restaurant rivalries for generations.

Whole-hog barbecue with thin vinegar-pepper sauce represents the oldest continuous BBQ tradition in America and accepts no substitutes or shortcuts.

The Piedmont style adds tomato to the vinegar base and focuses on pork shoulder, creating a regional micro-style fierce enough to rival its Eastern cousin.

The only BBQ region with a mustard-based sauce — Carolina Gold on pulled pork is a tangy, mustardy revelation that confuses and converts outsiders.

Mexican-influenced barbacoa of beef cheek slow-cooked underground, served with Big Red soda, represents a BBQ tradition predating all Anglo-American styles.

Big Bob Gibson's mayo-vinegar white sauce on smoked chicken is either a BBQ revelation or a condiment crime depending on which side of the state line you stand.

Tri-tip over red oak coals with pinquito beans and salsa — California's unsung BBQ tradition that Central Valley ranchers have perfected since the 1800s.

Owensboro's smoked mutton with Worcestershire-black pepper dip is America's most obscure BBQ style — nearly extinct yet fiercely defended by its small cult following.