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Memphis-St. Louis-KC BBQ - What's the Difference?
Posted on 1/6/14 at 5:58 pm
Posted on 1/6/14 at 5:58 pm
Nothing too detailed just wondering if someone could succinctly state the differences between them. All smoke using the same wood?
2
Posted on 1/6/14 at 6:05 pm to AlwysATgr
KC BBQ usually has strong molasses flavor in the sauce. St Louis ribs are cut in a St Louis Ribs cut. Memphis uses a different rib cut.
That's all I got.
That's all I got.
Posted on 1/6/14 at 6:08 pm to Stadium Rat
Dry ribs are a Memphis twist, I think. The Memphis and KC sauces seem very similar. St Louis describes a method of trimming for a slab of ribs.
This post was edited on 1/6/14 at 6:47 pm
Posted on 1/6/14 at 6:34 pm to AlwysATgr
Man its tough to ever succinctly define bbq but...
Memphis tends to be all pork. Dry rubbed ribs in Memphis get all the press, but they have a fair amount of shoulder. More whole hog in the rural-er areas and extending south into Mississippi.
St. Louis more often than not dennotes a cut of rib, but St. Louis bbq is sort of an amalgamation of Memphis and KC styles.
KC is a thicker sauce (some cases more tomato, some more molasses) and can have beef or pork, but I tend to associate it more with beef. Cattle country there.
Now, I welcome all to dissect this piece by piece as I know there are several areas of debate.
Memphis tends to be all pork. Dry rubbed ribs in Memphis get all the press, but they have a fair amount of shoulder. More whole hog in the rural-er areas and extending south into Mississippi.
St. Louis more often than not dennotes a cut of rib, but St. Louis bbq is sort of an amalgamation of Memphis and KC styles.
KC is a thicker sauce (some cases more tomato, some more molasses) and can have beef or pork, but I tend to associate it more with beef. Cattle country there.
Now, I welcome all to dissect this piece by piece as I know there are several areas of debate.
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