Types of BBQ Sauce by Region

When it comes to stereotypical “barbecue sauce” KC-style is what most people think of; It’s darker, sweet, and has a syrupy consistency.

Aside from that, you’ll also find several other ingredients ranging from a slight tang via vinegar to heat from chili peppers or hot sauce.

It pairs well with just about any barbecue food. 

In almost every case, the base for this sauce is some form of cheap yellow mustard that’s combined with vinegar.

The sauce typically isn’t super sweet and can sometimes contain some form of heat – usually a hot sauce or ground cayenne.

Personally, Carolina Gold is my favorite on pulled pork.

Aside from that, I like it with pork chops, chicken wings, grilled chicken, etc.

East Carolina vinegar sauce is more or less a mop or finishing sauce that’s used with pork – namely whole hog, pulled pork, and pork ribs. This sauce is as simple as 3 ingredients: vinegar, hot sauce, and sugar.

People will often throw their own unique twist on it but really, it’s as simple as those three ingredients.

While most people in Texas would tell you that good barbecue doesn’t need sauce, places do offer a table sauce that’s used to compliment the meat.

A Texas-style sauce is usually tomato-based and often the sauce isn’t sugar heavy and is far more savory with a pepper/spice kick to compliment the savory “Salt and Pepper” rubs.

For this same reason you’ll often find ingredients like Worcestershire sauce, Coffee, Soy, beef broth, etc. All of which work to improve the beefy flavor.

Memphis-style BBQ is actually more-so known for their "dry" variations of smoked meat as opposed to sauce.

With that said, they do offer “wet” variations that introduce sauce throughout the smoking process.

Memphis BBQ sauce is essentially thinner version of KC-style sauce and is tangier – this is due to the added vinegar.

To me, St. Louis barbecue sauce is essentially just a less sweet version of KC-style sauce that’s also slightly thin like a Memphis-style sauce. If anything, it’s more tart/savory than it is sweet.

I find this sauce works particular well with any pork cut – St. Louis spare ribs in particular.

This sauce was founded by Robert Gibson, the owner of Big Bob Gibson’s Bar-B-Q; Hence why his white sauce is the most popular commercial option that’s sold.

At their spot they serve it on grilled chicken – the pieces are quite literally submerged in the sauce before serving.

This sauce pairs really well with chicken/poultry in particular. If you’re someone who likes dipping hot wings with ranch, I’d urge you to give this sauce a try.