T+L’s Barbecue Glossary
The charry, brown-black crust that forms on the surface of any cut of barbecue—ribs,brisket, shoulders—that’s often dry-rubbed with seasonings.
Crusty, browned morsels from the thinner ends of a brisket. Diced or chopped, theycan be served alone or in a sandwich.
In Owensboro, Kentucky, a mixture of Worcestershire, broth or water, and sometimes lemon ortomato juice, that gets basted on mutton or is used as a seasoning.
The meat on the outside of the ribs, which is especially tender and moist.
Outside Brown Meat
In North Carolina, this is the exposed flesh of the pig, typically theshoulder, that becomes well browned and deeply seasoned. Request it either chopped or sliced.
On a slab of pork ribs, this is the part of the rack that tapers. It’s themeatier half (and usually more expensive).
In St. Louis, this refers to the face and cheeks of a pig, cooked until the skin iscrispy. It is typically sauced, then eaten with rib tips or in a sandwich.
A style of barbecue in which an entire pig is cooked in a pit, a process whichtypically takes 12 to 18 hours.