The meat: Kansas City barbecue isn't limited to one or two types of meat; from chicken, to sausages, to brisket, to ribs, Kansas will barbecue just about anything! Meat is dry-rubbed first and sauced later.
The sauce: Kansas City's distinct sauce is a thick, tomato and molasses-based sauce (think KC Masterpiece!). It's used liberally on barbecue dishes after cooking.
The slaw: Kansas slaw is a vinegar-based slaw with lots of cabbage and onions, to complement the sweetness of the sauce.
Source: Flickr user thebittenword.com