>>7228435
this is correct. BBQ is one of the truly american foods (inb4 no one has ever slowly cooked/smoked meat before), and each region has its qualities.
i grew up on KC style with the sweeter sauces, but frequently smoke pork ribs with a dry rub only. i'm not usually a fan of brisket because most places cook it too hot and fast and dry it out, but a properly smoked brisket (or pork butt for that matter) is so tender it almost needs to be eaten with a straw.
i currently live in atlanta, which is really more about soul food. i've had north carolina bbq before, and the all vinegar sauce was...different. but i think i could get into the more mustard based regional sauces in the area.
as someone already mentioned, smoking a whole hog is quite common at arkansas gatherings. therefore, it's not quite as common as other forms of bbq, but when done right, it's hard to go wrong: you have access to any part of the hog you want, and it's always associated with big friendly gatherings, so it comes with good memories.