Regional barbecue refers to the distinct styles of cooking and flavor profiles found in different areas of the United States. Each region has its own unique techniques, sauces, and types of meat. For example, Texas barbecue is known for its beef brisket, while North Carolina barbecue often features pulled pork with a vinegar-based sauce. In addition to the variations in meat and sauce, cooking methods also differ. Kansas City barbecue is famous for its slow-smoked meats and thick, sweet sauces, whereas Memphis barbecue emphasizes dry rubs and smoked ribs. These regional differences contribute to the rich tapestry of American barbecue culture.