The sweet, tangy red sauce that the majority of the country considers "barbecue sauce" is a Kansas City-style blend. Ribs are the primary meat of choice when it comes to backyard barbecues, and in competition, they're one of the hardest meats to consistently get right. In Olathe, Kansas, Michael Symon gets to the bottom of every claim made by pitmasters about THE way to make unrivaled ribs.

True Memphis barbecue relies on dry rub, a mix of seasonings that are smoked into the meat and then sprinkled on in a thick coat once the meat is finished. Michael Symon gets an inside look at what Memphis does best as he turns to the pitmasters who are committed to perfecting the most difficult and daunting style of barbecue -- whole hog.