Here in Tx the Mexicans make barbacoa , this is probably where the term BBQ originated.
Its a steers head, they shred the meat from the cheeks and all after it cooks low and slow in a pit all night.
They will stick the skull right on top of a pile of meat just so there is no misunderstanding LOL
I like pork, but its all good.
In Kentucky they BBQ Mutton and use a mustard sauce.
Down here they call that Borrego, but there aint no mustard sauce
Then there is cabrito
It’s usually the German settle areas that end up with a mustard based sauce. South Carolina has it too, that’s the only barbecue I’ve ever met that I don’t like. It’s not the sauce, it’s the soggy pulp they make of the pork that puts me off.
Then there’s Alabama white sauce. Awesome ribs, very mundane origin of the sauce, beginning with mayonnaise. Don’t knock it till you’ve tried it though, lol.