Across the dusty plains of Texas and the shady hills of North Carolina, down the blues alleys of Memphis and the blustery streets of Chicago, barbecue is the great American constant — the beloved food of the people, by the people and for the people. Yet no two barbecues are exactly alike: Each region has its preferences and specialties, from sticky brown sugar-mopped ribs in Kansas City to tender slabs of beef brisket in Austin and vinegar-spiked pulled pork in Winston-Salem. You can crisscross the country following a delicious trail of smoked, spiced meat — or this summer you can get behind the grill and bring the road trip to your own backyard. To help, we’ve reached out to some of America’s leading barbecue experts for their favorite regional recipes and tried-and-true tips. All that’s left for you to do is start those fires!