Also known as foiling, a method of foiling ribs with a liquid and/or additional flavorings during the barbecue process to expedite the cooking process and tenderize the meat.

A term that refers to the method of removing the backbone from poultry so that it lays flat.  It can also be called butterflying a chicken.

The pink ring around the outside of meat. Nitrates and smoke can cause this coloring. Basically, it’s a chemical reaction between smoke and meat. It adds no additional flavor.

A wet rub or mustard applied to food.

Browning meat over high heat to form a tasty crust (bark) on the outside. Searing does not seal in juices.

Entering another person’s competition barbecue site with the sole intent of stealing their methods.

When a rack of ribs has been trimmed too close to the bones. The bones appear and “shine” through the meat. Avoid buying ribs with shiners as they will break apart easily and have been aggressively trimmed.

Using wood planks to impart extra flavor to food. Planks are commonly used for many types of fish.

A combination of salt/sugar/spices/herbs that is applied to food prior to grilling or barbecuing.

Memphis Barbecue Network