On this Wikipedia the language links are at the top of the page across from the article title. In the South, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce bbq beer can chicken rub for titles at barbecue competitions.

Often the proprietors of Southern-style barbecue establishments in other areas originate from the South. There are usually three ingredients to barbecue—meat and wood smoke are essential. The use of a sauce or seasoning varies widely between regional traditions. The first ingredient in the barbecue tradition is the meat. The most widely used meat in most barbecue is pork, particularly pork ribs, and also the pork shoulder for pulled pork. The techniques used to cook the meat are hot smoking and smoke cooking, distinct from cold-smoking.

Characteristically, this process leaves a distinctive line of red just under the surface, where the myoglobin in the meat reacts with carbon monoxide from the smoke, and imparts the smoky taste essential to barbecue. The second ingredient in barbecue is the wood used to smoke the meat. Since the wood smoke flavors the food, the type of wood used influences the process. Different woods impart different flavors, so the regional availability of various woods for smoking defines the taste of the region’s barbecue. Hard woods such as hickory, mesquite and various varieties of oak impart a strong smoke flavor. Maple, alder, pecan and fruit woods such as apple, pear, and cherry impart a milder, sweeter taste. Stronger flavored woods are used for pork and beef, while the lighter flavored woods are used for fish and poultry.