FROM READERS: Roots 'N' Blues 'N' BBQ Festival goers share their favorite types of barbecue

Monday, September 24, 2012 | 12:50 p.m. CDT

At this weekend's Roots 'N' Blues 'N' BBQ Festival, the Missourian asked attendees about their favorite type of barbecue. Here are some of the responses.

Nick Polutnik: It's got to be Memphis-style ribs. I like the dry rub, I don't need all that sauce.

Harrison Manken: A tie between short ribs and a good pulled pork sandwich.

Graham Geyer: In order: brisket, any type of ribs and barbecue chicken. 

John Beahen: Pork Steak. Definitely. 

Tim Grant: Ribs with a nice sweet and spicy sauce. Kansas City style.

Kyle Hess: Since I live so close to Kansas City I have to go with KC-style ribs with a lot of sauce. Then again, any rib is a good rib. 

Keith Boatright: Brisket. What else?

Sean Kenny: Pulled pork straight up with a nice light sauce.

Jim Fisher: Pork cooked at an internal temperature of 145 degrees so that it will stay moist. 

This story is part of a section of the Missourian called From Readers, which is dedicated to your voices and your stories. We hope you'll consider sharing. Here's how. Supervising editor is Joy Mayer.

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