Can someone give a rundown of the different bbq styles. St Louis has been mentioned, North Carolina, also references to rubs, vinegar sauces, thick sauces, baby back ribs, pulled pork, chicken, and brisket.
I'm guessing certain cuts of meat, cooking methods, and sauces are typical of certain geographic areas, but what are they? Which way is which cut of meat seasoned, cooked, sauced, and served, in what region?
For example, is S.C. the haven for pulled pork with vinegar sauce, and Texas the source of smoked brisket with rub?
I am a dunce of bbq. Please enlighten me.