By now, with Barbecue cooking having been spread across the country for decades, it can be difficult to zero in on the history of the cuisine. But if we do go back, and look for answers and influences, one protein choice shines above all others. So, let’s take a moment to look back on the history of the BBQ pork rib in America.
Dating back to 1540, an account by explorer Hernando de Soto describes a feast served by native tribes. Apparently, the tribespeople were noted for their low and slow cooking of meats. This was basically the first introduction to Europeans of the cooking method, and the meat served was pork. Instead of coals, the natives employed green wood. The effect was the same though- a low, smoky heat that cooked the meat in an even and flavorful way.
Moving forward in history, we encounter cooking styles in the south after the American Civil War. The region, being depleted and compromised by the efforts of the war, found itself in an impoverished state. As cattle require land and resources, owning cows and beef consumption in general were in decline. Pigs became the new most popular food source for meats at the time.
Instead of needing acres of land and feed from humans, pigs were able to scrounge for themselves in the forests and accompanying lands. Because of this style of husbandry, the pigs ended up a lot leaner than the fatted cows the people had been used to. There became a need to utilize every piece of the animal. And in this way, barbecue again became an important part of American cuisine. The low heat and long cooking times were used to tenderize any tougher cuts of meat on the pig.
By the time the 20th century rolled around, barbecuing pork had developed into a fine art across many regions of the nation. The differences in the cooking styles that had emerged were largely defined by their geographical origins. Cooks in Tennessee were known for shredding the meat into pulled pork and the use of their signature, sweeter sauces. In Kansas City, ribs were, and still are, the thing. And they are known for their preference of dry rubs over sauces around there. In North Carolina, the sauces are vinegar-based and they prefer cooking the whole pig at once. And, finally, in Texas, the famous BBQ scene does have a reputation for usually employing beef. However, locals there know that pulled pork is just as popular a choice.
Today, there is no scarcity of meats, and home cooks can find whatever their hearts desire. From goat to rabbit to prime rib, we have a lot of options. But next time you are planning a big outdoor meal, give a thought to the tradition of pork in this country. It remains a hearty entree that stands up great to smoke and flame. And, not only is it a consistently affordable option, it is also a truly versatile meat and a part of our collective history of food.
