The style hailing from Memphis doesn’t rely on sauce, but instead on special seasoningsapplied to pork ribs and shoulders. It's normally served dry but can be eaten “wet” for those who prefer their meat with tangy sauce. In Rockville, Branded ’72 serves baby back ribs with their secret, in-house Memphis rub that’s both sweet and spicy. For those who prefer wet ribs, this eatery suggests their homemade roasted habanero sauce.

Admittedly the toughest of the styles to find, white sauce is a delicacy rarely available beyond the boundaries of Northern Alabama. This style is the lone mayonnaise-based sauce in the ‘cue canon, combining vinegar, coarsely ground black pepper, and seasonings. It’s best on poultry, such as smoked chicken, and can be found at Dixie Bones. The owners hail from Alabama and specialize in the sauce. It can also be found at Fat Pete’s in Cleveland Park.

The more notable of Missouri’s barbecue cities, Kansas City is perhaps most famous for its burnt ends. These small, flavorful pieces trimmed off either pork or beef brisket are crisply cooked and slathered in a gooey, sweet tomato and molasses sauce. Fat Pete’s elevates these crunchy ‘cue nuggets to a new level by putting them on a Swiss and American grilled cheese with Vidalia onions and bacon jam. Find them at the new Oklahoma Joe's in Merrifield, too.

Of all the sauces found in Washington, North Carolina vinegar sauce has a consistently strong showing in the barbecue scene. Specific varieties from within the state are nuanced for native Tar Heels, but the basic elements of ketchup and vinegar are present in all. While several joints in Washington offer the classic sauce, both this state’s sauce and style are featured in two Pork Barrel BBQ entrees. Order the Carolinian sandwich for North Carolina vinegar-style chopped pork, pickles, and red slaw, or opt for the Tar Heel Tacos topped with pepper jack cheese, pico de gallo, and corn salsa.

Known for its live music and barbecue buffet, Smokehouse Live consistently draws D.C. diners out to Loudon County. Included in its myriad of sauces and styles is mustard sauce, prevalent in South Carolina. At Smokehouse, it goes by the name of Savannah sauce and incorporates acidity from vinegar with the sweetness of brown sugar, but has an extra tang with the mustard. While the sauce can be put on any meat at Smokehouse, it’s prominently featured in the Savannah Chicken entree.