BBQ Dictionary — from Bark to Stall | The Rub Kitchen
BBQ has its own language. From bark to stall and from reverse sear to Texas crutch — as a beginner, it can be overwhelming. This dictionary alphabetically explains all commonly used BBQ terms, so you can immediately understand any recipe guide, YouTube video, or competition report.
A
Ambient temperature
The temperature inside the BBQ around the meat, measured at grate level. Not the same as the lid temperature. Always use a probe at grate level for an accurate measurement.
Ash catcher
The collection tray under the BBQ for ash from burned coals. Important for ventilation management and safety.
B
Bark
The dark, crispy crust that forms on meat during a long low & slow cook. Bark is created by a combination of the Maillard reaction, caramelization of sugars from the rub, and drying out of the surface. Good bark is the sign of a successful BBQ session. Read more: why bark doesn't form.
Basting
Regularly brushing meat with liquid (broth, apple juice, butter) during cooking. Ensures surface moisture but slows bark formation.
Brisket
The chest cut of beef. One of the most challenging and valued BBQ cuts. Consists of the flat (lean, flat) and the point (fatty, flavorful). Cooked low & slow to 93–98°C internal temperature. Read more: how to slice brisket correctly.
Burnt ends
Cubes from the point of a brisket that are put back on the BBQ with extra rub and sauce after slicing. Caramel-like, smoky, and intensely flavorful. Originally a byproduct; now a standalone dish.
C
Carry-over cooking
The temperature increase meat experiences after being removed from the heat source. A steak will still rise 3–5°C during resting. Always remove meat slightly before the desired final temperature from the grill.
Charcoal
Almost pure carbon, made by heating wood without oxygen. Burns hot and relatively flavor-free. Read more: why smoking wood tastes different from charcoal.
D
Direct heat (direct grilling)
Grilling meat directly over the heat source. Suitable for thin cuts of meat (steaks, chicken, sausages) at high temperatures (230–280°C).
Dry brine
Salting meat without liquid, several hours or days before cooking. The salt draws moisture to the surface, dissolves, and re-enters the meat — making the meat juicier and more flavorful. Read more: what salt does in a rub.
Dry rub
A mix of dry spices, salt, and sugar applied to meat before grilling. Adds flavor, helps form bark, and retains moisture. View our BBQ rubs collection.
F
Fire management
Managing the temperature in the BBQ by controlling the airflow (dampers/vents). More air = higher temperature; less air = lower temperature.
Flat (brisket)
The lean, flat part of a brisket. Sliced into thin pieces for sandwiches and plates.
I
Indirect heat (indirect grilling)
Grilling meat next to (not above) the heat source, with the lid closed. Works like an oven. Suitable for large cuts of meat and low & slow cooking.
K
Kamado
A ceramic egg-shaped BBQ. Excellent heat retention, suitable for both high-heat grilling and long low & slow sessions. Read more: kamado vs kettle BBQ.
Internal temperature
The temperature in the center (core) of the meat, measured with a thermometer. The most reliable way to determine if meat is cooked through. Read more: BBQ temperature guide.
L
Low & slow
Cooking method where meat is cooked at a low temperature (110–130°C) for several hours. The collagen in tough meat breaks down into gelatin — making the meat tender and juicy.
M
Maillard reaction
The chemical reaction between amino acids and sugars under heat that is responsible for the brown color and complex flavor of grilled meat. Occurs above 140°C. Read more: Maillard reaction explained.
P
Pitmaster
An experienced BBQ master who controls the fire, temperature, and meat. In a competition context, the main person responsible for a BBQ team.
Point (brisket)
The thicker, fattier part of a brisket. Richer in flavor than the flat. Sliced thicker or processed into burnt ends.
Probe tender
The test where you insert a metal probe (thermometer probe) into the meat. If it goes in and out without resistance — like in soft butter — the meat is done. More reliable than just internal temperature for brisket and pulled pork.
R
Resting
Allowing meat to rest after cooking, wrapped in foil or butcher paper. The juices redistribute in the meat. Minimum 15–30 minutes for steaks, 30–60 minutes for large cuts.
Reverse sear
Technique where meat is first cooked on low indirect heat until just below the desired internal temperature, and then seared on high direct heat. Gives a perfect crust without overcooked meat underneath. Ideal for thick steaks (2.5cm+).
Smoke ring
The pink layer just beneath the surface of smoked meat. Occurs due to a chemical reaction of nitrogen dioxide from the smoke with myoglobin in the meat. Purely aesthetic — not an indicator of taste or doneness.
S
Sear
Quickly browning meat on high direct heat (230–280°C) for a crispy crust via the Maillard reaction.
Stall (the plateau)
The phase during low & slow cooking where the internal temperature of the meat stops rising, sometimes for hours, around 65–75°C. Caused by evaporation of moisture on the surface. Solutions: Texas crutch (wrapping in foil) or patiently waiting.
T
Texas crutch
Technique where meat is wrapped in aluminum foil (or butcher paper) during the stall to accelerate temperature rise and reduce moisture loss. Popular for brisket and pulled pork.
3-2-1 method
Popular method for spare ribs: 3 hours smoking, 2 hours wrapped in foil (with liquid), 1 hour open with sauce. Yields tender, juicy ribs. Read more: 3-2-1 spare ribs recipe.
W
Wet rub
A paste of spices mixed with oil, mustard, or another liquid. Adheres well to the meat but forms less bark than a dry rub.