Shiners are the result of ribs being trimmed too close and exposing the bone.  This is an indicator that there may be only a little meat left on the bones to cook.  BBQ cooks try to avoid shiners if possible.

Shiner is also a beer drunk in Texas by BBQ aficionados while waiting for their brisket or ribs to cook.

For the record we enjoy Shiner here in the Mid-Atlantic too!

The post Shiner appeared first on BBQ Dictionary.

There is a lot of confusion as to what this ring actually is or does.  And perhaps part of the problem comes from the name “Smoke Ring” itself.  Many people think the smoke ring is made from the smoke penetrating the meat but it is not.  The ring is created by a chemical reaction between the nitrogen dioxide from the smoke and a protein called myoglobin in the meat.

This same chemical reaction is what makes smoked chicken often look like is it still raw.  The pink coloring in BBQ chicken has caused a lot of good chicken to end up in the trash.  Remember… if the juices are clear the chicken is cooked.

Development of the smoke ring is affected by several factors including the amount of smoke, the moisture in the wood, the moisture in the BBQ smoker, the ingredients in the rub on the meat, and then amount of time the meat is below 140 degrees.

A smoke ring is often considered a sign of good BBQ.  And barbequers have figured out ways to increase the development of the ring (or cheating).  These methods include keeping the meat surface moist, using greener wood for smoke, and using a tenderizer such as Morton’s Tender Quick on the meat.  Because of this smoke rings are no longer supposed to be considered when judging BBQ contests.

The post Smoke Ring appeared first on BBQ Dictionary.

Spatchcock or “Spatch” is the procedure for butterflying a chicken, turkey, Cornish game hen, or other fowl to lay out flat for cooking.

The process involves cutting out the backbone and snipping the cartilage in the breast to make the bird lie flat.

Spatchcocking is typically done to speed up the BBQ cooking time for the bird.  People will often spatchcock larger turkeys to get the past the danger temperature zone of 140 degrees in 4 hours especially when smoking at lower temps.

The post Spatchcock appeared first on BBQ Dictionary.

St. Louis Style spare ribs have several benefits:

– Look neater
– Easier to Eat
– Cook Quicker
– Fit More in a Cooker

To create Saint Louis Style spare ribs you trim the flap meat on the back then remove the breastbone, cartilage and skirt from the top of the ribs.

And, DON’T, I repeat DON’T through the trimmings away.  These pieces will cook faster than the ribs so you can have a snack during your cook.  Or save the rib trimmings to add to BBQ baked beans, stews, or chilis.

The post St. Louis Style appeared first on BBQ Dictionary.

For the backyard BBQ enthusiast who is cooking a brisket or pork butt for the first time this can be very confusing/frustrating.  So relax… this happens to everyone… you did not screw anything up… and do not raise your cooking temps – you must wait the STALL out.

The post Stall appeared first on BBQ Dictionary.