Alabama lays claim to an interesting culinary contribution: a white barbecue sauce. Originating in Northern Alabama, this recipe for a tangy mayonnaise condiment is credited to Big Bob Gibson's, a long-time restaurant in Decatur. The story goes that Bob Gibson, a railroad worker and restaurant namesake, began this eatery by honing his cooking skills on the weekends in a hand-dug barbecue pit. In 1925, Bob came up with this white sauce because he didn't think that a vinegar-and-mustard-based Carolina-style sauce suited his cooked chicken, so he developed this add-on, which customers still pour on poultry and now also pork.
Central Alabama has its contribution in being known for ribs. Founded in Tuscaloosa, Dreamland Bar-B-Que has specialized in serving ribs, white bread, and sauce since opening in 1958, but now its various locations also prepare pulled pork, chicken, sides, and desserts.
Where to eat: Golden Rule, which is Alabama's oldest continuously running restaurant, with its main location in Irondale and some franchises throughout the state. Also having various places throughout the state, Full Moon BBQ uses hickory wood fire pits to smoke meats and is also well-liked for its Chow Chow, a spicy sweet relish.
