North Carolina barbecue
The eastern style barbecue from North Carolina involves basting meat in a vinegar sauce which has been enhanced with red pepper and some little sugar. The same sauce can also be used for dipping into as you eat your barbecue. The eastern approach uses the whole pig, to cook the barbecue. The eastern style is seen as the original barbecue cooking.
The western style also known as the Lexington or Piedmont barbecue has a sauce that just adds some ketchup or tomato into the mixture. Here, only the pork shoulder whose use is attributed to German settlers who came up with this approach in the 18th century.
South Carolina barbecue
This is the spiciest type of barbecue in the U.S. The northern region of this state, makes their barbecueusing the same ingredients as the barbecue from the Eastern North Carolina barbecue but without sugar. They have a spicy mix of cayenne, black pepper, vinegar, and salt. The middle part of this state serves its barbecue with a sauce that is brightly colored due to its mustard base which is sweet and flavorful. In the west and north-west, the sauce tends to be either light or heavy on tomato mixtures together with pepper and vinegar.
The barbecue here tends to be made mainly of pork, regularly pulled. They also serve it with a mixture of rice, meats, vegetables, spices all cooked together into a thick stew.
The barbecue in Memphis will use a dry rub made from paprika, pepper, garlic, and other spices. The barbecue experience is made neater due to the lack of sauce, but if you need sauce one can always get a sweet accessory. There are other methods in Memphis where the dry rub is made more paste-like by adding some water to it before applying it to the ribs. The meat is slow-cooked to enable it to fall off the bone.