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

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.