Before you fire up the grill or enter a conversation with a serious barbeque artist, learn these handy tips and terminology:

Grilling versus barbecue:
Grilling is done over high heat, which works well for moist, tender foods like fish and chicken. Barbecue is a low-heat cooking method good for tougher cuts of meat. Barbecue cooks both the inside and the outside of the meat gently and evenly.

Three types of pork ribs for barbecue:

• Spareribs are cut from the underbelly of the animal. They have a lot of flavor because they have a lot of fat.
  
• Baby back ribs are a narrow cut of ribs from the loin. They are smaller so they don't need a lot of cooking time.
  
• Country Style ribs are cut from the first few ribs nearest the shoulder. They are usually meatier than the ribs from the back of the animal. "Country Style" simply means that the ribs have been cut with a lot of meat on them.

Cooking pork ribs:

• Pork ribs can be braised, grilled or roasted, but they are best suited to slow cooking at low temperatures (about 200-250F). Indirect heat works best when grilling — just move coals off to the side or scoot meat away from the flame if you have a gas grill.
  
• Parboiling pork ribs before cooking helps reduce fat content.
  
• Allow about one pound of pork ribs per person.
  
• To make your own dry rub (or dry marinade), blend together any combination of your favorite dried herbs or seasonings: onion or garlic powder, crumbled dried bay leaves, cayenne, paprika, thyme, rosemary, oregano, dry mustard, salt and pepper. Simply rub onto meat before cooking.

Firing up the grill:

• Use a grill with a cover to make sure that the heat circulates evenly.
  
• Clean your grill rack before each use, then oil it to prevent sticking — much like "seasoning" a cast-iron skillet.
  
• Wait to brush on barbecue sauce until the final 5–10 minutes of cooking. This allows the smoky charcoal flavor to penetrate the meat first and prevents the sauce from turning black.
  
• Light the coals or turn on the gas at least 30 minutes before you plan to begin cooking. Check that the grill is at the proper temperature with a meat thermometer stuck through one of the vents in the lid. Be aware that a reading at the top of the grill may be anywhere from 30-40 degrees cooler than the cooking surface on the grill, so adjust accordingly.
  
• Barbecue, as opposed to grilling, requires indirect heat. Pile all the coals on one side and place the food on the side away from the coals. Then close the lid to help the heat circulate evenly. If you are using a gas grill, leave one burner off and place the meat over that burner and close the lid. Charcoal pans are available in half-moon shapes which fit easily inside round Weber-type grills.
  
• The best way to be sure meat has been cooked according to USDA Food Safety Guidelines is to use an instant read thermometer and to follow these temperature guidelines:
  
  • Ground beef, lamb and pork, 160F
    
  • Ground poultry, 165F
    
  • Beef roasts and steaks, at least 145F, for medium, 160F
    
  • Pork chops, roasts and tenderloin, 160F
    
  • Poultry, 180F