BBQ Knowledge Base — all guides from The Rub Kitchen
Everything The Rub Kitchen has written about BBQ — techniques, equipment, BBQ cultures of the world, the origin of our rubs, and recipes by meat. Use this page as an entry point to the right guide for your question.
BBQ Techniques
From basics to intricacies — all technical guides by topic.
All BBQ techniques on one page
Complete overview by category: setup, equipment, smoking wood, meat and dish.
FundamentalsDirect vs indirect heat
The most fundamental concept of BBQ — when to use which method.
MethodLow & Slow BBQ — the complete guide
What low & slow is, why it works, and for which types of meat.
Setup2-zone fire on a kettle
Coals on one side, meat on the other — how to set up and combine both zones.
SetupThe snake method
Briquettes in a curve for 4–8 hours of low & slow without refilling.
TechniqueBBQ without lid
When open grilling works better than closed lid — and why.
TechniqueReverse sear method
Indirect cooking followed by quick searing for perfect doneness.
PreparationTrimming meat for BBQ
Fat, silver skin and moisture layer — how to prepare meat for low & slow.
PreparationInjection vs rub
When to inject meat and how to combine injection and rub.
During the sessionOvercoming the BBQ stall
What the stall is and when to wrap in butcher paper or foil.
ConclusionResting meat after BBQ
Carry-over cooking, the cooler method, and protecting bark while resting.
DonenessTemperature, time and texture
The three tests to determine doneness without a thermometer.
BBQ Equipment
Each BBQ requires its own approach. Choose your appliance for the corresponding guide.
Low & slow on a kettle
Coal setup, temperature control and smoking wood on a steel kettle barbecue.
KamadoLow & slow on a kamado
Deflector plate, heat soak and long sessions on ceramics.
Offset smokerOffset smoker — the classic smoke oven
How the firebox, smoke chamber and airflow work in the American smoke oven.
Pellet BBQPellet BBQ — how does a pellet smoker work?
Controller, pellet selection and improving smoke flavor on a pellet BBQ.
Pit BarrelPit barrel BBQ — vertical smoker
How a vertical smoker works and for which dishes it is ideal.
FuelManaging fuel for long sessions
Refueling, stabilizing temperature and fuel choice for 6–14 hours.
ToolsWater pan in the BBQ
What do you use a water pan for and when is it necessary?
Meat & Cuts
Which cut do you choose and why? The anatomy behind the cut determines the technique.
Beef and lamb for low & slow
Which cuts of beef and lamb are suitable and why collagen is key.
PorkPork cuts for low & slow
Shoulder, belly, spare ribs vs baby back — anatomy explained.
ChickenChicken on the BBQ — anatomy and skin
White vs dark meat, crispy skin and when low & slow works for chicken.
Smoking WoodWhich smoking wood for which meat?
Hickory, oak, cherry wood — which wood suits which flavor.
BBQ Cultures of the World
BBQ is different all over the world. From Brazilian churrasco to South African braai — the traditions and techniques per country.
Brazil — Churrasco & Picanha
The churrasco tradition, the rotisserie, and the cutícula of the picanha explained.
South AmericaArgentina — Asado & the Parrilla
The asado ritual, the parrilla, and the role of fire in Argentinian culture.
EuropeSpain — Grilling with herbs
Spanish BBQ traditions, chorizo on the grill, and the use of olive oil and garlic.
Middle EastTurkey — Mangal & Köfte
The mangal culture, köfte on the grill, and Turkish herb traditions.
AfricaMorocco — Mechoui & Ras el Hanout
The mechoui lamb, the Moroccan spice blend, and charcoal grilling.
AfricaSouth Africa — The Braai Culture
The braai as a social institution and the unique South African herb traditions.
AsiaJapan — Yakitori & Yakiniku
Yakitori on bamboo skewers, yakiniku at the table, and Japanese grilling precision.
OceaniaAustralia — The Aussie Barbie
The Australian BBQ as a social tradition and the role of meat in Aussie culture.
OceaniaNew Zealand — Kiwi BBQ
Lamb on the grill, the hāngi tradition, and modern Kiwi BBQ culture.
Origin of our Rubs
Every rub from The Rub Kitchen has a story — a BBQ tradition, a region, a technique. Read the background of each blend.
Memphis BBQ Rub — origin
The Memphis dry rub tradition and how the city became the epicenter of pork BBQ.
CaribbeanJamaican Jerk BBQ Rub — origin
The Maroon tradition, pimento wood, and the Scotch Bonnet pepper.
AmericaCarolina Gold BBQ Rub — origin
The South Carolina mustard tradition and the rivalry with the other Carolina styles.
AmericaTex-Mex BBQ Rub — origin
Texas BBQ and the Mexican spice influences that shaped Tex-Mex cuisine.
AsiaKorean BBQ Rub — origin
Galbi, bulgogi, and the Korean table grill tradition.
Middle EastShawarma BBQ Rub — origin
The Ottoman spit tradition and the global spread of shawarma.
EuropeToscana Fire BBQ Rub — origin
The Florentine bistecca, the Chianina, and grilling in the Tuscan tradition.
Knowledge gained, rub ready?
From technique to culture — now for the taste. Discover which rub suits your session.
Which rub for which meat?Starter Pack · 3 flavors