The heart and soul of American barbecue can be found in kitchens and backyards throughout the South. Signature flavors and techniques are a matter of local pride, with specifics varying among regions and even neighborhoods. Pork is the favored meat in the Southeast, while Texas cooks swear by smoky, dry-rubbed beef. Pit masters establish their credentials with special sauces and seasoning rubs, and recipes are often closely guarded family secrets. Here we offer an assortment of regional favorites, from tangy Carolina chopped pork and Memphis ribs to smoky Texas tri-tip.