Made to Savor Together

In Memphis the influence of the Mississippi River is everywhere. As a historic port city, flavors from afar made their way into the local cuisine, especially ingredients like molasses. That’s what gives Memphis BBQ its signature sweet, tomato-based sauce.

In Alabama, I kept seeing smoked chicken and pork served with that signature white sauce which is tangy, peppery, and mayo-based. It’s a bold Southern twist, and this rub plays right into those flavors.

As I kept moving through Alabama and into Georgia, I found something different. These regions may not always get the spotlight, but they know how to season barbecue right. Bold, balanced, and full of personality.

By the time I reached Georgia, I was focused on fruitwood-smoked pork like ribs, shoulders, and ham cooked low and slow. That experience stayed with me. Later, I teamed up with Nick and Matt of Georgia Boys BBQ in Longmont, CO to create this blend. It works on anything, but really shines with Georgia-style pork.

Crossing into South Carolina, the flavor shifts. Pulled pork and ribs come alive with mustard-based “Carolina gold,” alongside vinegar and tomato sauces. It’s a whole different kind of balance—sharp, bold, and unmistakable. These are the flavors we bottle in our Southern Gold Barbecue Sauce.

When I got to the Carolinas, I was quickly reminded that barbecue means pork. Most Carolinians don’t consider beef or other proteins true barbecue. It’s taken so seriously in North Carolina that the state even passed legislation defining it. Around here, it’s all about pit-cooked pork.

North Carolina sticks to tradition with whole-hog pork, chopped or pulled and dressed in a vinegar and red pepper sauce that’s bright, tangy, and deeply rooted in barbecue history. This rub balances out those flavors for a taste of classic Carolina BBQ.

In Kentucky, I tried something you don’t see everywhere—mutton. Around here, it’s treated with the same care Texans give brisket. It’s bold, a little different, and absolutely worth the stop.

By the time I reached St. Louis, pork steaks were everywhere. They used thick-cut shoulder chops, then grilled and sauced them. This surprisingly versatile blend was made for that kind of cooking, but it works just as well on anything hitting the grill or smoker.

I wrapped things up in St. Louis, where ribs reign supreme. Smoked low and slow, then coated in a sweet, sticky sauce, it’s no surprise it's said that this city goes through more barbecue sauce than just about anywhere else.

Kansas City felt like everything coming together. I found every kind of barbecue here, but the burnt ends stood out—rich, tender, bark-covered bites. The ones served at Slaps BBQ were a real stand out. And the sides? Just as creative as the mains

I learned that burnt ends weren’t always the star. They started as scraps—cut from brisket and handed out while people waited in line. Turns out those smoky, chewy, bark-packed bites were too good to ignore and eventually made it onto barbecue menus.

Back in KC, I leaned into that big, bold style—brisket, ribs, sausage, all finished with a thick, sweet tomato-molasses sauce. After coming home, I crafted our Kansas City BBQ Rub to match that richness with the smoker or grill in your own backyard.

Just outside the city, I started thinking about how all these regions connect. Eventually I put it all together in our top-selling Midwestern Sweet Barbecue Sauce. It pulls flavors from across the Midwest. Sweet, smoky, and versatile enough to work with just about anything off the pit (or grill).

To wrap up the road trip, I headed down to Taylor, TX where Texas BBQ speaks loud and clear. Our new Texas Brisket Rub is my go-to for beef—lots of pepper and the right amount of kosher salt, along with a few behind-the-scenes seasonings shared with me by pitmasters smoking 50 briskets a week. It’s simple, bold, and exactly how Texas does it.

Driving further through Texas, I couldn’t ignore the deep roots of cattle ranching here. With herds spread across endless land, beef naturally became the heart of Texas barbecue, and you taste that history in every bite.

In Austin, I picked up a trick from local pitmasters—a mustard and pickle juice slather to bind seasoning to brisket. That idea stuck with me. We created our own and now I use it on everything from brisket to pork butt. The flavor melts away in the smoke, leaving behind a perfect bark and true barbecue character.