Here's a topic I don't see below.
Are there any agreed upon definitions of regional BBQ styles? Or is any style description (Bob's Memphis style ribs...) essentially meaningless?
I know Carolina is exclusively pork, and the sauce is vinegar based.
I know Texas is pretty much beef (brisket) and the sauce is tomato based and often spicy.
I don't know about KC or Memphis, but the one time I was in Memphis the ribs were outstanding and had a dry rub.
Should the definitions include both the cut of meat and the preparation/sauce?