Kansas City
Thick – Tomato based, sweet, spicy with some heat

Texas
Thin - Tomato based, molasses, Worcestershire sauce

Central S. Carolina
Thin – Mustard, vinegar

Western N. Carolina
Thin - Tomato based, ketchup, vinegar, sugar (sweet & sour)

Eastern N. Carolina
Thin - Vinegar based, sugar, crushed red pepper, salt, pepper

South S. Carolina / Georgia
Thin - Mustard based, tomato, vinegar

Kentucky
Black sauce made from Worcestershire sauce and vinegar

Florida
Tomato based, lemon, lime, vinegar, butter

Hawaiian
Sweet and sour, with fruits and fruit juices

Oriental
Soy sauce, peanuts with some heat

Rubs
Rubs are, for the most part, dry ingredients (herbs, spices and seasonings) that are rubbed or sprinkled on meat before cooking to enhance the flavor when cooked. A dry rub is a form of marinade; however a rub has an advantage over a marinade, in that it forms a tasty crust on food when it is cooked. Rubs are used to provide a higher degree of concentrated flavor to larger cuts of meat like beef brisket and pork shoulder. These cuts of meat will taste very bland without a good sprinkle of rub. Rubs are sometimes used as the basis for a table or finishing sauce for cooked food, but most often a rub’s magic is complete before the cooking process is over.