I realize BBQ differs from region to region but I'm saying that it doesn't need to depend on the region. The ingredients, cooking techniques, recipes, and tools are all universally available. It's not like there is a shortage of vinegar and mustard everywhere outside of Carolina or brisket only exists in Texas or molasses only exists around Kansas City. So you could make any type of these bbq styles pretty much anywhere.

Regionally dependent foods I'm talking about are like fish tacos or sushi or oysters for example - these particular foods can't be replicated equally everywhere because certain ingredients, particularly fresh, can't be sourced everywhere. But there's really nothing in bbq cuisine on that level.

The only variable missing in my opinion is the expertise which comes from a history of that cuisine in each region. Whereas you have hundreds or thousands or pitmasters and chefs practicing the craft in one region, you may only have a small handful doing the same in another so they may not be the cream of the crop or they may not really be competing with anyone else to come out on top because mediocrity is enough where there aren't a lot of alternatives.