Kansas City style barbecue

Kansas City–style barbecue is a slowly smoked meat barbecue originating in Kansas City, Missouri in the early 20th century. It has a thick, sweet sauce derived from brown sugar, molasses, and tomatoes. Henry Perry is credited as its originator, as two of the oldest Kansas City–style barbecue restaurants still in operation trace their roots back to Perry's pit. Kansas City barbecue uses a wide variety of meats, such as pork, beef, chicken, turkey, lamb, sausage, and sometimes fish. It is seasoned with a dry rub, slow-smoked over a variety of woods and served with a thick tomato-based barbecue sauce. Most local restaurants and sauce companies offer several varieties with spicy and tangy flavor profiles. Historically, the sauces were not sweet until Rich Davis, a child psychiatrist from KC developed the KC Masterpiece sauce with molasses, which varies greatly from the more traditional sauces at the longtime KC BBQ restaurants where orders are made at a counter.

Source: Wikipedia