Originally Posted by
greggwiggins
Steph3n somehow forgets to mention the Carolinas, where they make ^ REAL barbecue. ^ (If it's spelled "BBQ" it ain't the real thing.)
Gimme some eastern NC red sauce or SC mustard sauce over a big mound of slow-cooked pulled pork, and I will be in tastebud heaven until the plate is licked clean.
Middle Tennessee tends to favor NC-style vinegar-based sauce on pulled pork, whereas in Memphis and West Tennessee, it's either dry-rub or more of a wet, KC-style tomatoey sauce, and you may find ribs more often than pulled pork. Personally, being from Nashville, I've never understood anything people in Memphis do, anyway.