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If West Tennessee–style barbecue and Texas-style barbecue had a baby, it might be called Kansas City. Kansas City is the first big region to marry two styles of barbecue into one uniquely regional style.

The Kansas City barbecue scene started when Henry Perry from Memphis moved to Kansas City in 1907. By 1910, he had saved enough money as a porter to open the Eat Shop, where he took the tradition of West Tennessee barbecue, which consisted of pork and chicken, and added in beef. That business later evolved to be Henry Perry – King of BBQ, and at one point he had three locations. Upon Perry’s death, his apprentice Charlie Bryant took over; he later sold the business to his brother, Arthur Bryant. Bryant changed the name of the restaurant to Arthur Bryant’s and the name remains today. Another protégé of Perry started the famous Gate’s BBQ in Kansas City as well.

Kansas City barbecue is typically thick, sweet, and tangy. A Kansas City sauce starts with a tomato base but often adds ingredients like molasses, brown sugar, or even Worcestershire or soy sauce. The sauce tends to be a thick, dark, rich sauce familiar from most grocery-store brands.

Kansas City–style ribs are generally wet and sticky. The uniquely different burnt ends from the point of a brisket, doused in sweet and sticky sauce, make this a special region with multiple styles, including some of their own.