The Four Corners of Barbecue

Take a tour of the regional capitals of American barbecue—Memphis, North Carolina, Kansas City and Texas.

By Zanne Schmalzer for MSN City Guides

Kick-off for the 2008 super bowl of swine will be on May 15, 11 a.m., in that city of music and meat: Memphis. That’s when The Best Little Boar House in Memphis, Natural Born Grillers and the rest of the smokin’ field will compete in this year’s World Championship Barbecue Cooking Contest, part of the city’s Memphis in May festival.

As Memphis prepares to fire up the competition pits, MSN City Guides is taking a tour of American barbecue, offering a little background about the varying styles that arouse fierce loyalty as well as introductions to some iconic barbecue joints you won’t want to miss.  

The Four Corners of Barbecue
Barbecue takes on regional flairs, and in the U.S. there are four corners of it. In Memphis, pork ribs in sweet sauce reign supreme. Carolina barbecue is almost exclusively pork, and the shredded pork sandwich for which North Carolina is famous inspires pilgrimages from near and far. In Kansas City, Mo., it’s all about diversity and mixing styles. And in Texas cattle country, where pit masters have become known for dry-rubbed, slow-smoked brisket and beef ribs, thanks largely to Texas-style cookouts at the White House during the Johnson administration.

Memphis: The Barbecue Capital of the World
You might think all the barbecue action in Memphis is at the fairgrounds at Tom Lee Park, but you’d be wrong. Outside the gates of Memphis in May a barbecue tradition awaits 365 days a year. Known around the world for a style that incorporates all the greatest barbecue traditions—wood and coal fire, direct and indirect heat, vinegar- and tomato-based sauce—Memphis has earned its moniker, barbecue capital of the world.

Credited with developing the modern dry rib rub (a remarkably accessible combination of salt, pepper, garlic, oregano, chili powder and paprika—for color and a little smoky flavor) Charlie Vergo contributed significantly to the myth of Memphis barbecue. Serving close to four tons of their celebrated pork ribs each week, the Rendezvous is the essence of this eclectic approach.