Kansas City barbecue is known for many things: a wide variety of meats, thick and sweet sauces, and slow cooking that’s heavy on aroma. Unlike other barbecue hot spots, like Memphis or North Carolina, Kansas City is known for smoking pork, beer, chicken, turkey, lamb, sausage, or even fish. Historically, a dry rub is used before slow cooking over flavorful wood or coals, and slathered in a thick, tomato-based sauce, usually with a hint of sweetness.