| Kansas City | Tomato (ketchup or paste) | Sweet, smoky, tangy | Heavy brown sugar, chili powder, allspice, mustard | Thick, dark red-brown | Ribs, brisket, burnt ends, pulled pork |
| Memphis | Tomato & vinegar | Tangy, slightly sweet, spices | Paprika, black pepper, garlic, onion, small brown sugar | Medium thickness, reddish | Ribs (often served dry), pulled pork |
| Texas (Central) | Beef drippings & stock | Savory, black pepper, minimal sweetness | Coarse salt, cracked black pepper, garlic | Thin, dark, brothy | Brisket, sausage |
| Texas (East) | Tomato & vinegar | Bold, spicy, peppery | Paprika, cayenne, garlic, onion | Medium-thin, red | Chopped beef, ribs |
| South Carolina | Mustard | Tangy, mustard-forward, slightly sweet | Dry mustard, brown sugar, garlic | Golden-yellow | Pulled pork, chicken |
| North Carolina (Eastern) | Vinegar & pepper | Sharp, very tangy, spicy | Salt, black/red pepper, dry mustard | Very thin, clear/reddish | Whole hog, chopped pork |
| North Carolina (Lexington/Piedmont) | Vinegar & tomato | Tangy, slightly sweet, peppery | Salt, black/red pepper, dry mustard | Thin, reddish | Pork shoulder, pulled pork |
| Alabama | Mayonnaise | Tangy, creamy, peppery | Salt, pepper, paprika, cayenne, garlic | White | Chicken, turkey, pork |
| Kentucky (Western) | Mutton drippings & Worcestershire | Earthy, gamey, vinegary | Black pepper, chili powder, allspice, cumin | Dark brown, thin | Smoked mutton, lamb shoulder |