Barbecue aficionados are familiar by now with the main styles of American BBQ: sweet, saucy Kansas City and Memphis ribs, mustard-based South Carolina pulled pork, tomato-based Texas brisket, and vinegary North Carolina whole or chopped hog. But a new BBQ place in Cleveland is hoping to both invent and put “Cleveland Style BBQ” on the map. Mabel’s BBQ (2050 E 4th St, Cleveland, OH) is the brainchild of Cleveland-born chef Michael Symon, who decided to up and create “Cleveland-style” BBQ based on the diverse cultural influences in Cleveland cuisine. The downtown restaurant opened about two months ago – after nearly a year-long delay – to much fanfare. As a result, waiting times have been long since the opening.