In short: The USA is the mecca of BBQ. Whether it's juicy brisket from Texas, spicy ribs from Memphis, or pulled pork from the Carolinas – each region has its own specialties. Add to that legendary BBQ traditions like tailgating in front of the stadium and stories surrounding moonshine (homemade liquor) that make US BBQ culture unique.
1. The history of BBQ in the USA
In the USA, BBQ is more than just a cooking method—it's a culture, a competition, and a way of life . Each region has its own unique characteristics:
- Texas: Focus on beef (brisket), simply seasoned, smoked for hours.
- Memphis: Legendary for pork ribs – “dry” with rub or “wet” with sauce.
- Carolina: Pulled pork with vinegar or mustard-based sauces.
- Kansas City: Thick, sweet BBQ sauce with smoky notes.
2. Texas-Style Brisket
Brisket is the ultimate dish: beef brisket cooked in a smoker for 10–16 hours.
Ingredients
- 1 whole brisket (5–7 kg)
- 4 tablespoons coarse salt
- 4 tbsp coarse black pepper
preparation
- Trim the brisket, leaving some of the fat on.
- Rub generously with salt and pepper.
- Set smoker to 110–115 °C, use oak wood.
- Smoke brisket for 8–10 hours, until it reaches approx. 70°C (160°F) internal temperature → then wrap in butcher paper.
- Continue cooking until the core reaches 93–95 °C, then let it rest for 1 hour.
- Carve across the grain on a solid wooden board.
3. Memphis-Style Ribs
Memphis loves ribs—either dry ribs (rub only) or wet ribs (with sauce). The rub provides the flavor, the sauce the shine and sweetness.
Ingredients Rub
- 3 tbsp paprika
- 2 tablespoons brown sugar
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 teaspoon cayenne pepper
preparation
- Remove the silver skin from the spare ribs.
- Rub generously with rub.
- Smoke at 120 °C (e.g. hickory wood).
- Optional: Glaze with BBQ sauce during the last hour (wet ribs).
4. Pulled Pork Carolina-Style
Ingredients
- 1 pork shoulder (4–5 kg)
- Rub of your choice (paprika, sugar, salt, pepper, chili)
- Vinegar-Mustard Sauce (Carolina Style)
preparation
- Rub the meat with the rub and let it sit overnight.
- Set smoker to 110–120 °C, use apple wood.
- Smoke the shoulder until it reaches approximately 93°C.
- After resting, shred with forks or meat claws.
- Serve with Carolina sauce – typical on sandwiches.
5. Tailgating – BBQ in front of the stadium
Tailgating is a US tradition: Fans gather in parking lots before football games, grill from the trunk of their car (“tailgate”), and celebrate for hours. Typical dishes:
- Burgers & Hot Dogs
- Chicken Wings
- Nachos & Dips
- Mini ribs from the grill
- Beer – often homemade or craft beer
For many Americans, tailgating is as much a part of the sporting experience as the game itself – pure BBQ culture.
6. Moonshine – the spirit of the BBQ
Moonshine , the homemade corn liquor, is a staple of Southern American culture. Once illegal, now legal as a craft beverage, it's often served at barbecues.
- Traditionally distilled from corn.
- Clear & strong, often over 40% vol.
- Today also flavored (apple, cinnamon, cherry).
Moonshine is often served in Mason jars – a real BBQ feeling!
7. Practical tips for authentic US BBQ
- Wood types: Oak & Mesquite for beef, hickory for pork, apple/cherry for mild smoke.
- Board & Knife: Large wooden boards and sharp Damascus knives are a must for carving and serving.
- Side Dishes: Coleslaw, Mac & Cheese, Baked Beans, Cornbread.
- Drinks: Beer, iced tea – or a sip of moonshine.
8. Mini FAQ
What are the cooking times for brisket?
10–16 hours at 110–115 °C, depending on weight and fat content.
Can you also make US BBQ on a gas grill?
Yes, a 2-zone setup with smoking chips or a smoke box is important.
Is Moonshine available in Germany?
Yes, as a legal variant from specialized retailers – often with typical BBQ flavors.
