People do barbecue a little differently from region to region, and far beyond the South. You can find great BBQ from Delaware to Alaska. So, whether you prefer the acidity of Eastern Carolina-style pork or the smokiness of Texas-style brisket, you can enjoy your favorite version wherever you are—including your own backyard. Start with Food Network Kitchen’s take on a classic: baby back ribs. These sweet-and-smoky ones take a bit of time and planning, but you’ll be rewarded with tons of flavor. Plus, once you get the technique down, you’ll find yourself using it again and again. Just don’t forget the sides!

The bright, tangy flavors of orange and lemon come together with this easy bbq sauce base to pull triple-duty as marinade, glaze, and sauce.

Tyler seasons a pork roast with spicy-sweet dry rub, roasts it low and slow until it's falling apart and then serves with a tangy cider vinegar barbecue sauce.

There are many barbecue joints throughout Texas, and among them, a variety of cooking styles and regional favorites, but the traditional Texas Brisket reigns supreme. This recipe calls for the meat to be coated with yellow mustard and a spicy rub and then smoked for over nine hours. The resulting flavorful beef brisket meat is well worth the wait.