The Lowcountry's Signature: Whole Hog Barbecue
Whole hog is the Lowcountry’s defining barbecue tradition: a pig cooked slowly over coals, pulled and chopped, then dressed with bright vinegar-pepper or mustard sauce.
Memphis's Signature: Dry Ribs vs. Wet Ribs
Memphis ribs come two ways: spice-rubbed and dry, or brushed with thin tangy sauce. Here is how the city's defining barbecue debate works — and where to taste both sides.
Kansas City's Signature: The Story of Burnt Ends
Burnt ends began as barky brisket scraps and became Kansas City's signature bite. Here's how the point turns into smoky, caramelized cubes — and where to taste them.
Austin's Signature: What Makes Central Texas Brisket Different
Central Texas brisket is a study in beef, bark, smoke, and patience. Here is how the packer cut, post oak, and a long render create Austin's defining barbecue bite.
A First-Timer's Guide to Charleston Barbecue
Charleston barbecue rewards curious first-timers: seek whole hog, compare vinegar-pepper and mustard sauces, order hash and rice, and make room for a few essential Lowcountry pits.
A First-Timer's Guide to Memphis Barbecue
Memphis rewards a broad first order: dry ribs, wet ribs, a slaw-topped pulled-pork sandwich, and barbecue nachos, with a couple of iconic pits to show how the style changes across town.
A First-Timer's Guide to Kansas City Barbecue
New to Kansas City barbecue? Start with burnt ends, order a mixed plate, embrace the thick sweet sauce, and cross the state line for a fuller taste of the metro.
A First-Timer's Guide to Austin Barbecue
New to Austin barbecue? Start with brisket, beef ribs, and sausage, arrive early, split your order, and save room for a drive into Central Texas smoke country.