Alabama –vinegar and pepper base in the northern counties; tomato/ketchup base with Mediterranean influences in the Birmingham area; sharper, unsweetened tomato/vinegar blend in the western counties around Tuscaloosa; mustard-based in the Chattahoochee River valley in the eastern part of the state; a special white mayonnaise and black pepper-based sauce is used on chicken in the area around Decatur

 

Arizona –The barbecue sauce used in Arizona is tomato-based, as are all western states

 

Arkansas –Thin vinegar and tomato base, spiced with pepper and slightly sweetened by molasses

 

Carolina –

 

Catering –Catering Companies

 

Colorado –Thunderbird BBQ

 

Florida –

 

Georgia –Much of the state favors a ketchup base flavored with garlic, onion, black pepper, brown sugar, and occasionally bourbon; South Carolina-like mustard sauce found in areas around Savannah and Columbus

 

Hawaiian –Meats are glazed with a honey type sauce

 

Kansas City –Thick, reddish-brown, tomato-based with molasses

 

Kentucky –Vinegar and tomato based sauce with a mixture of spice and sweet

 

Lousiana –Usually served with a Cajun/Creole flavored sauce

 

Memphis –Memphis sauces occupy the middle ground between other styles. Based on tomatoes, vinegar, brown sugar and spices and moderately thick, these blends provide moderate amounts of sweetness, heat, and tang, with a lot of flavor

 

Mississippi –Thin vinegar-based sauce, often without any tomato at all

 

Missouri –Tomato based sauce

 

Mixed BBQ –

 

Nevada –The sauce is vinegar based

 

North Carolina –Three major types corresponding to region: Eastern (vinegar with pepper flakes), Piedmont (tomato-based with vinegar), and Western (tomato-based and thicker)

 

Oklahoma –the sweet spicy sauce typical of Kansas City

 

South Carolina –Known for its tangy mustard barbecue sauce made of cider vinegar, yellow mustard, brown sugar and spices. mustard-based (central, Low Country regions of state), vinegar and black pepper (Pee Dee region), light or thick tomato (Upstate region) The "pure" (vinegary) Carolina sauce, merged with "redder, sweeter sauces," is the base for the standard Alabama, Georgia, Florida, and Mississippi styles of barbecue sauce

 

Southern –

 

St. Louis –Generally tomato-based, thinned with vinegar, sweet and spicy; it is not as sweet and thick as Kansas City-style barbecue sauce, nor as spicy-hot and thin as Texas-style

 

Tennesee –

 

Texas –tomato-based with hot chiles, cumin, less sweet