Types of barbecue
Just about any style of barbecue can be found in North Carolina, as the state has a diverse population. There are a few styles, however, that are historically and culturally significant. They are also the most commonly found in restaurants as well as private events.

Eastern style
Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". Eastern-style sauce is vinegar and pepper-based, with no tomato whatsoever. Eastern sauce is mostly used as a seasoning after the cook (although it can also be used as a mop sauce while the hog is cooking). The coleslaw served with eastern-style uses mayonnaise (or whipped salad dressing) almost universally.

Lexington style
Lexington style barbecue (also called Piedmont or Western style) uses a red sauce, or "dip", made from vinegar, tomatoes, and usually red pepper flakes, along with other spices that vary from recipe to recipe.  It is most common in the Piedmont and western areas of the state. This style uses only the pork shoulder section of the pig. As with other styles of barbecue, the recipes vary widely, and can include many different ingredients, and range from slightly sweet to hot and spicy. The sauce also serves as the seasoning base for "red slaw" (also called "barbecue slaw"), which is coleslaw made by using Lexington-style barbecue sauce in place of mayonnaise. Hushpuppies are usually consumed with pork shoulder and slaw.

Pork ribs
Pork ribs are a common alternative to the two most common types of North Carolina barbecue and a variety of festivals and competitions are held annually. Baby back ribs, sometimes called top loin ribs, are short, succulent, well-marbled ribs cut from the center section of the loin. Spare ribs come from lower down the rib cage (from the sides and upper belly of the pig). They are not quite as tender as baby backs, but are thicker, longer, and more flavorful.
What types of BBQ can you get in North Carolina?
You can get nearly any kind of style of barbecue in North Carolina, however there are a few styles that have a historical and cultural significance.  The first is Eastern style barbecue, which features a vinegar and pepper based sauce used on a whole-hog style of barbecue.  This is usually served with a coleslaw prepared with mayonnaise. The second is Lexington style, which uses a sauce made from vinegar, tomatoes and red pepper flakes.  This style only uses the pork shoulder section of the pig.  Lastly Pork ribs are a common style of barbecue found in North Carolina, typically found at festivals and competitions. Baby back ribs and Spare ribs are the most common cuts used.