Before you grab the squeeze bottle, refer to this oversimplified cheat sheet showing which regions use what sauce on what meat. Because the chefs are watching. Hog & Rocks’ chef Scott Youkilis, who’s gearing up to open Hi Lo BBQ in the Mission this fall, sighs, “You spend 15 hours to make a brisket, and then people put the wrong sauce on it.”
Eastern North Carolina
The meat on order: chopped or pulled pork
Use this sauce: vinegar, red pepper, and sugar
Western North Carolina
The meat on order: chopped or sliced pork shoulder
Use this sauce: vinegar and tomato
Central South Carolina
The meat on order: chopped or sliced pork
Use this sauce: yellow mustard, brown sugar, and vinegar
Memphis
The meat on order: pork ribs or shoulder (cooked “wet” or “dry”)
Use this sauce: tomato-and-vinegar-based or none
Central Texas
The meat on order: beef or pork (from brisket to ribs)
Use this sauce: skip it
Kansas City
The meat on order: brisket to chicken to ribs
Use this sauce: sweet, spicy tomato
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