North Carolina BBQ is mostly a roast of the entire pig or major parts of it, and then the different parts are chopped up and mixed together before adding the sauce. The sauce is vinegar based, more so in the Eastern part of the state, and not too sweet and is shaken before applying it to the meat.
Kansas City BBQ is mostly pork spare ribs or beef brisket and it's the sauce that distinguishes it from other styles. It is very thick, just enough to stay on the meat and not fall to the bottom of the pit, and is largely tomato based.
Texas BBQ is mostly beef brisket and is cooked slowly smoking with a spicy thick, tomato-based sauce.
Portuguese BBQ (Churrasco). In a churrascaria restaurant, they serve up a wide variety of different cuts of beef, pork, and poultry that are slowly roasted in specially designed charcoal grills to preserve the natural flavors with little or no sauces added. They are usually served on skewers and carved at table side.
Memphis BBQ Mostly ribs. The sauce is similar to Kansas City Style, but spicier and dry rubbed.