Apple cider vinegar

The quesabirria that took over the internet. Beef braised in a chile-tomato consomme, shredded and griddle-fried in a cheese taco. Dip in the consomme.

3-2-1 method: 3 hours smoke, 2 hours wrapped, 1 hour sauced. Fall-off-the-bone but with bite. Competition ribs don't actually fall off the bone.

Gochujang and soy sauce glaze replaces BBQ sauce in the final phase. Serve with pickled daikon and steamed rice.

Finish smoked thighs with a hot sauce and butter glaze instead of the white sauce. Best of both worlds.

Pecan-wood chicken thighs. The Alabama white sauce on the side is not optional. Competition circuit secret: scrape off the rubbery smoked skin and replace with a butter-basted finish.

Lamb shoulder is more traditional than beef in Jalisco. Earthier, gamier, outrageously good. A proper weekend project.

No sauce. Heavier on the paprika and cayenne in the rub. Memphis style is smoke and spice without glaze.