American BBQ Food Quiz

Beef brisket smoked low and slow until fork-tender, Central Texas style.

Central Texas brisket is traditionally seasoned with just salt and pepper, no sweet rub.

Pork shoulder smoked for hours, then shredded by hand.

Eastern North Carolina pulled pork is traditionally dressed with a vinegar-based sauce, not a sweet one.

Trimmed pork spare ribs, smoked and often finished with sauce.

The 'St. Louis cut' refers to a specific trim that squares off the rib rack for even cooking.

Smaller, leaner ribs cut from near the spine, smoked until tender.

Baby backs are named for their shorter length and smaller size relative to spare ribs.

Caramelized, fatty brisket point cubes, smoked twice for extra char.

Burnt ends were originally a byproduct, cut from the point of brisket and re-smoked for flavor.

Pulled pork tossed in a tangy, mustard-based barbecue sauce.

South Carolina is the only U.S. region where mustard-based sauce is the dominant local style.

Ribs coated in a spice rub and smoked without sauce.

Memphis-style 'dry' ribs let diners add sauce themselves, rather than glazing it on.

Massive, meaty beef ribs smoked until the meat pulls clean off the bone.

A single beef rib bone can weigh well over a pound after smoking.

A whole turkey smoked slowly for a smoky, juicy alternative to brisket.

Smoked turkey has become a popular leaner option at many traditionally beef-focused barbecue joints.

A whole chicken smoked low and slow over wood for a smoky crust.

Brining the chicken beforehand helps it stay moist through the long smoking process.

A tomato-based stew often made using smoked meat leftovers.

Brunswick stew is traditionally served as a side dish alongside the main smoked meats.

A shredded cabbage salad, the classic cool counterpoint to smoked meat.

Regional slaw styles vary between creamy mayonnaise-based and tangy vinegar-based versions.

Beans slow-baked sweet and smoky, a classic barbecue plate side.

Many barbecue joints simmer their baked beans with bits of smoked brisket trimmings.

A slightly sweet, crumbly bread made from cornmeal.

Southern cornbread is traditionally baked in a well-seasoned cast iron skillet.

Small fried cornmeal fritters, a classic Southern barbecue side.

One popular legend claims the name came from tossing fritters to quiet barking dogs.

Chopped smoked brisket piled high on a soft bun.

Chopping brisket, rather than slicing it, is a common way to use less-presentable trim pieces.

A thick, sweet and tangy tomato-and-molasses barbecue sauce.

Kansas City-style sauce is one of the most widely recognized barbecue sauce styles in the U.S.

An entire hog smoked whole, then chopped and sauced.

Whole hog barbecue requires tending the pit continuously, often through an entire overnight shift.

A baked fruit dessert with a biscuit-like crust, a Southern barbecue finish.

Cobbler gets its name from its rough, cobblestone-like top crust.

Coarse-ground sausage links smoked over wood until the casing snaps.

Central Texas barbecue's sausage tradition traces back to German and Czech immigrant butchers.