Five Barbecue Sauces That Will Test Your Regional Allegiances

For pitmasters and barbecue pros, sauce is the coup de grâce on a long, slow cooking process. Sure, it highlights the qualities of the meat they’ve been sweating over all day (and sometimes all night). But it’s also a powerful expression of regional identity—whether a tomato-based Kansas City glaze, a sweet-but-sharp mustardy elixir from central South Carolina, or a splash of North Carolina-style vinegar to cut the richness of whole-hog cooking.

Even within the bounds of tradition, there’s room for creativity. Barbecue lore is filled with secret, and not-so-secret, ingredients. Some, such as the Southern sweetener sorghum, have a long history in their region; others, like pineapple or coconut, might make a traditionalist shudder. After an extensive round of testing with brisket, Hawaiian rolls, and more than 30 barbecue enthusiasts here at Bloomberg HQ, we’ve selected a few favorites that will make you say, in the words of one of our sauce tasters, “Awww, hell yeah!”