Kansas City-style This is probably the most familiar to a lot of us — a sweet, tomato-based, fruity blend with plenty of smoke. When you think of barbecue sauce or pull one off the shelf at the store, this is usually what you'll find. North Carolina-style Kansas City's chief rival is its astringent opposite. The smoke comes from the slow-roasted pork that's been doused in apple-cider vinegar filled with crushed red-pepper flakes and just enough sugar to take off the edge. Memphis-style It's all about the rub — the dry rub that is. Tennesseans don't believe in sauce. Ribs are rubbed with a mix that contains (among other things) salt, sugar, paprika, black pepper, onion powder, garlic powder. It's really up to the pit master and what he or she likes. Texas-style Texans like beef, so brisket is king. Their spicy rub shows a little Mexican influence with chili powder, cayenne and sometimes cumin, while the sauce is tomato-based and tangy, with Mexican spices making another appearance there as well.