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Master the Language of Barbecue: The Ultimate Glossary of Grilling and Smoking Terms

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Ultimate Glossary of BBQ on chalkboard design sketch of a pig and BBQ in the grates of a kettle grill from overhead.

Welcome to our ultimate glossary of grilling and smoking terms! Whether you’re a seasoned pitmaster or a backyard BBQ enthusiast, this guide fully explains the meaning behind all the jargon you’ve probably heard of — and maybe even used.

As any serious BBQ fan knows, the world of smoking and grilling is full of its own language, from “Atomic Buffalo Turd” to “Texas Crutch” and everything in between.

That’s where this glossary comes in.

We’ve compiled a comprehensive list of all the key terms used by pitmasters, along with in-depth, but simple-to-understand explanations of those expressions. Whether you’re looking to expand your BBQ vocabulary or just want to impress your friends at your next cookout, this guide has got you covered.

So grab a cold beverage, fire up the grill, and let’s dive into the smoky world of barbecue together!

WARNING: Men at Work

NOTE: This glossary first began being compiled and in-depth articles started being written on May 8, 2023. Due to the research required, the glossary will fill out over time. If the term you’re looking for is not here, yet, please check back later, or comment below to let me know terms you’d like us to add. We appreciate your patience as we create the web’s most comprehensive collection of BBQ terms complete with in-depth explanations for each term.

Search Terms

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  • What is a Smoke Ring? The smoke ring is a distinctive pink or reddish layer found just beneath the outer crust, or "bark," of smoked meats, typically ranging from ⅛ to ½-inch in width. This visual effect is caused by a chemical reaction where myoglobin in the meat binds with nitric oxide and carbon monoxide gases produced during the(...) Read More
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  • What is the Snake Method? The Snake Method is a charcoal arrangement technique that transforms kettle-style grills into effective smokers by creating a semicircular formation of unlit charcoal briquettes around the grill's perimeter. The snake method works by building a half-circle ring of charcoal around the inside edge of your(...) Read More
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  • What are Spareribs? Spareribs (or spare ribs) are a flavorful, meaty cut of pork sourced from the belly area of the pig, located below the back ribs. They are characterized by their longer, flatter bones and a higher meat-to-bone ratio compared to baby back ribs. Spareribs are popular for their rich taste, tender texture, and(...) Read More
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  • What are St. Louis Style Ribs? St. Louis style ribs are pork spare ribs that have been trimmed down to a uniform, rectangular slab by removing the sternum bone, rib tips, cartilage, and a small flap of meat known as the skirt. This method of trimming makes them easier to handle, more consistent in cooking, and better looking when(...) Read More
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John Shelton Reed

Wednesday 3rd of April 2024

Great idea, although “Atomic Buffalo Turd” isn't where I would have started! I'm eager to see where this goes..

James Roller

Wednesday 3rd of April 2024

Haha...well, you gotta start somewhere! It's called a hook. Reeling them in after that one. 😉

David Robinson

Friday 12th of January 2024

Just off the top: Brining, BBQ Sauces

will do more on this as time allows

What Folks Say about

Front cover of the Going Whole Hog cookbook

GREAT STUFF! NICE BLEND OF INFO

I enjoyed the compilation of recipes and a little history about each. BBQ Lovers and fanatics…….THIS IS THE BOOK YOU NEED! This is your chance to experiment with some of the “Big Boy” recipes! Great coverage of all things BBQ!

Robert Jackson
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