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A Piedmont-style or Lexington dip sauce also starts with a vinegar base — apple cider vinegar to be exact. You add tomato ketchup and other ingredients to sweeten the sauce and give it a red color.

The Piedmont style isn’t as sharp as the eastern Carolina style — it’s more akin to a Memphis-style red barbecue sauce.

Lexington-style North Carolina barbecue is typically a whole shoulder of the hog — what’s called a pit dip. The red sauce used in Lexington-style barbecue is typically also used for the slaw, in order to make a red slaw that tops a sandwich.