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.