BBQ flavorings differ geographically, with Kansas City's sweet sauce, South Carolina's mustard base, East Carolina's vinegar mix, Louisiana's Cajun spices, Memphis's dry rub, and Santa Maria's simple rub and pinquito beans as sides.
The geography of BBQ involves unique flavorings that vary by region, each with its distinctive characteristics. Kansas City is renowned for its sweet, dark BBQ sauce available in supermarkets nationwide, akin to ketchup. South Carolina has a preference for mustard-based sauce, likely influenced by German migrants. East Carolina loves a vinegar-and-hot pepper sauce, with a touch of tomato sauce added in the mountainous areas. Louisiana's BBQ sauce is heavily influenced by Cajun cuisine, featuring cayenne pepper, like the famous Tabasco sauce.
Memphis, Tennessee, known for its BBQ, often uses a dry rub instead of a sauce, incorporating spices such as paprika and chili powder. California's Santa Maria-style BBQ also utilizes a dry rub, and its side dishes feature local produce like pinquitos. The side dishes themselves, such as corn-based hushpuppies or spicy cole-slaw, also vary regionally.