[Bass&Catfish2008]

Originally Posted by DM1031

in Texas, mesquite is the commonly used smoke, where in Oklahoma, we tend too use hickory, to me, thats the main difference.
In KC, they use vinegar in their sauce, which doesnt effect the ribs, because a good rib doesnt need sauce, but on the other meats, i like BBQ sauce, and I hate vinegar based sauces.

I'll take my Oklahoma brand of BBQ over anywhere....that goes for the Deep South, Texas, or Kansas City.

Us Okie Folk got this BBQ thing down pat!

[Talisman09]

The reason the Texas ribs are shorter than the Oklahoma ribs, is that down in Texas they use Armadillo ribs while here in Oklahoma we use open range animals that streeeeetch up to eat the oak leaves off the post-oaks... makes for longer ribs than those of the Armadillo.

[Bass&Catfish2008]

Originally Posted by Talisman09

The reason the Texas ribs are shorter than the Oklahoma ribs, is that down in Texas they use Armadillo ribs while here in Oklahoma we use open range animals that streeeeetch up to eat the oak leaves off the post-oaks... makes for longer ribs than those of the Armadillo.

I like this explanation, Talisman. This is a very plausible reason that I had not thought of before!