Instead of cutting the ribs by slicing the middle of the meat between the bones the meat is cut all the way to the adjacent bone on either side.

The result is a rib with a lot of meat on each side of the bone.

Using the Cadillac Cut technique will result in fewer ribs per rack because every other bone will have all its meat cut off.

The Cadillac Cut is used by some teams in BBQ competitions to provide ribs that look really meaty.

The post Cadillac Cut appeared first on BBQ Dictionary.

The charcoal is put in the chimney and settles on a grate near the bottom.  Wadded up newspaper is placed in the bottom and lit.  The flames rise up through the chimney and light the charcoal.  Once the charcoal is ashen is can be dumped into the grill or smoker.

The post Charcoal Chimney appeared first on BBQ Dictionary.

This technique is used to cure meats or impart smoke flavor into foods.   Cold smoking is typically used for things like cheese, fish, sausage, or bacon but can be creatively used on just about anything.

To make a cold smoker all that is required is the smoke source and a container.  The container is usually a grill or smoker but I have seen people use a cardboard box.  There are many options for a smoke source and the key is to keep the temperature low in the container. One option is a metal can filled with sawdust or wood chips with a soldering iron inserted in the bottom.  You can also put a couple briquettes in a can with wood chunks or chips.

If temperatures in the cold smoker are a little high you can lower them by putting a pan of ice in the smoker.

The post Cold Smoking appeared first on BBQ Dictionary.

This is used in the preparation of smoking meats, not as a flavor enhancer, but as a glue or binder to hold the dry rub seasonings to the meat.  Most people will say there is no mustard flavor left behind on the finished smoked meat, hence go with the the “cheap” variety for this.

The post CYM appeared first on BBQ Dictionary.