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BBQ Slang

BYO= Bring your own
Skinning= Removing the membrane from the rib
Sauce Master= He or She who has the final word on all things sauce
Pit Crew= 1-4 people who tend the fire every 2 hours for 12-16 hours
Slather= Cheap yellow mustard
Rack= Rack of ribs
Bark= A very flavorful, smoked pieces of pulled pork (Highly Prized Tasty Bits)
Burnt Ends= End of the beef brisket that was slow smoked then cut into pieces and smoked again
The Safety= The extra piece of meat placed into the judges boxes for good luck
Moppin= When the pit crew mops the secret sauce onto the meat
Boxin= Placing the 6-7 pieces of meat into the judging boxes
Poolin= When the sauce is pooled into the judges boxes
Rub= A secret mix of dry spices rubbed into the meat
AR = American Royal
BB = Baby Back
BRITU = Best Ribs In The Universe
BYC =  Backyard Chef
CBJ = Certified Barbecue Judge
CWB = Cheap White Buns
DAL = Dead Ass Last (contest)
FTC = Foil, Towel, Cooler
GC = Grand Champion
HDAF = Heavy Duty Aluminum Foil
KCBS = Kansas City Barbecue Society
MiM = Memphis in May
Pron, P*rn = FoodPorn(Food Photos)
RGC = Reserve Grand Champion
TOY = Team of The Year

BBQ Technique

Grilling is quite a bit different from barbecuing. During the grilling process you are cooking at high temperatures, often in excess of 700 degrees, directly over the heat. In barbecuing, the heat is not directly affecting the meat. The heat is raising the temperature in the cooking chamber where the meat resides. Proper barbecuing temperatures are 210 degrees to 225 degrees. This is the optimum temperature for prolonged barbecuing. It also produces the most tender meat due to the slow cooking resulting from indirect heat.
Enjoy!


Rib Trick

There are some deeply guarded secrets when it comes to making great Barbecue ribs. There are secret societies that protect the rub, sauce and mop recipes that create the best ribs as well as the cooking techniques that make them succulent and flavorful.

What I am about to tell you is not one of these secrets. Sorry, I do not want to loose my membership to the society. But it is a good tip for making great ribs. Many Rib Barbecuing Officianato's will tell you they already know this tip. Some of you will think, how can this make a difference. Some will disregard our tip all together. Have it your way, we can lead a horse to water.

When you buy ribs they probably have a meaty side and a boney side. On the boney side sometimes there is a membrane covering the entire rack of ribs. The quality of the ribs you prepare can be greatly enhanced if you remove this membrane. It is simple to do.

Typically we will start on the biggest end of the rack but you start on whatever end you like the most. With a small paring knife or your finger start to loosen the membrane enough to grab.

The membrane will be a little tricky to grab since it is slippery. Take a paper towel or kitchen towel and get a good grip on it. Slowly pull it back holding the membrane at a low angle as you pull it free of the rack.

You may need to change your grip to accommodate getting the entire membrane off of the rack. Now you can rub in your barbecue spices into both sides and they will penetrate more evenly and allow your ribs to be tastier. This tastier rib is a direct reflection of how people perceive you so stand in the bright light of glory and know you have provided a superior rib to your guests.

You're Welcome.

First things first. I have to do this because there are a lot of people out there who call something barbecue when they’re really missing out on the essential element of real BBQ. There are many different definitions and usages for the word “BBQ”. You may disagree with me, but this is the one Branson’s BBQ stands by.

bar-be-cue (bär'bi-kyu') (also spelled "barbeque”, “bar-b-q”, “bbq”, “’cue” or simply “Q”)

n.: Meat cooked in the heat and smoke of a wood or coal fire.
v.: A method of cooking meat over a wood or coal fire.

There are a lot of recipes out there for “barbecue” ribs which call for slathering the ribs with barbecue sauce and then grilling them on a gas grill. Worse, there are so-called “barbecue” recipes which call for boiling the ribs first and then drowning them in sauce while baking them in an oven. It’s our opinion that these are shortcuts to making tender ribs but do not compare to the true taste of slow & steady BBQ that only wood smoke and time gives it.

OUR RIBS. YOU CAN SEE OUR PASSION!

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Rib Cooking

3-2-1 Method

Additional tips

1.  Spray apple juice on your ribs to keep them moist during the cooking time it will also add more carmellization.

2.  Rub your ribs down with yellow mustard prior to applying B.S. rub, there is no flavor change and it will  add a good bark