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A slow process that requires attention to detail as well as patience,
effective barbecuing requires a savvy barbecuer to know his stuff. Here's
a lesson in barbecue terminology for the novice:
Baby Back Ribs (or Loin
Back Ribs) - A cut of ribs from the pork loin, usually
weighing around 2 pounds per slab.
Barbecue
- To slow cook meats over the heat of hardwood and/or charcoal at a
temperature of 200 to 375 degrees.
Barbecue Sauce
- A liquid mixture, usually tomato-based, sweet and sour,
with spices. Apply to meats during the final minutes of cooking. Can
be served on the side as a dipping sauce or condiment.
Burnt Ends
- The blackened, somewhat charred pieces of brisket ends that cannot
be sliced. A prized menu item from some area restaurants. Also referred
to as "brownies."
Glaze
- A finishing sauce applied to meats during the final minutes of barbecuing.
Long End Spare Ribs
- The first six ribs from the breast bone on back.
Marinade
- A liquid mixture (usually an acidic liguid like vinegar, oil, and
spices) used to soak meats prior to cooking.
Mop -
A cotton mop used to baste meats while cooking.
Pit
- The cooking unit used to barbecue. May be a closed container, cement
or brick structure, or even a hole dug in the ground.
Rib Tips - The
breast bone at the top of a slab of spare ribs.
Rub - A dry
marinade; a mixture of dry spices added to meats to impart flavor.
Short End Spare Ribs
- The last seven or eight ribs in a slab of spare ribs.
Wood Chips
- Small chips of wood, usually fruit wood or hard wood used
to impart smoke flavor to barbecued meats. Soak in water before using.
*Source: Kansas City Barbeque Society, copyright 1997