Barbecue (also barbeque, BBQ and barby/barbies) is both a cooking method and an apparatus. The generally accepted differences between barbecuing and grilling are cooking durations and the types of heat used. Grilling is generally done quickly over moderate-to-high direct heat that produces little smoke, while barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process.
The word barbecue when used as a noun can refer to the cooking method, the meat cooked in this way, the cooking apparatus (the "barbecue grill" or simply "barbecue"), or to an event where this style of food is featured. Used as an adjective, "barbecued" refers to foods cooked by this method. The term is also used as a verb for the act of cooking food in this manner. Barbecuing is usually done out-of-doors by smoking the meat over wood or charcoal. Restaurant barbecue may be cooked in large brick or metal ovens designed for that purpose. There are numerous regional variations of barbecuing, and it is practiced around many areas of the world.
https://en.wikipedia.org/wiki/Barbecue
Barbeque is a slow process over low heat. Usually, smoking is involved – mostly through using soaked wood chips. The meat is flavored by the smoke, which provides the unique BBQ flavor. Barbeque is cooked using indirect heat; the meat is not placed directly over the burning coals and/or wood. The best tri tip I’ve ever tasted (and made) was BBQed – this is the method used by grill masters to cook ribs, pulled pork and brisket.
Since BBQing involves smoke, this method requires a covered grill. That being said, it also requires the cook to have PATIENCE and SELF-CONTROL – you must leave the grill alone over a long period of time! Trust me – it will be worth it!
http://thetritipguy.com/bbq-vs-grilling-tri-tip/
With barbecue, “low and slow” is often the description that best describes the cooking process. “Low and slow” is important because cuts such as briskets and pork butts are large and need to be cooked at lower temperatures (200 to 250°F) so that the outside portion does not get overcooked while waiting for the proper internal temperature of the middle of the cut to be reached. Barbecuing large cuts of meat over lower temperatures obviously results in long cooking times. Many of the guidelines for barbecuing these large cuts will use the guideline of one hour of cooking per pound of raw cut.
Because low cook temperatures are used for barbecuing, indirect methods of cookery are most often used. As the name implies, this method involves having the source of heat away from the meat so that the temperature range of 200-250°F can be more easily achieved.
Smoking is an important part of barbecuing. In Texas, the four principal woods used to cook with are hickory, oak, pecan, and mesquite. Everyone has an opinion about which wood they like to use, and individual preference is often based on what people grew up eating. For the most part, regional preferences developed more than anything on local availability of the woods.
http://www.bbcgoodfood.com/recipes/collection/barbecue
Beginning barbecuers are often tempted to check in often on their meat, to make sure it's still there. Don't worry. It's not going anywhere. Ideally, you should leave it alone the whole time, but a kettle-style grill like a Weber requires you to periodically replace charcoal. The second you lift the lid, you lose much of the heat — and you don't get it back right away. Imagine trying to do your taxes and having to stop every 15 minutes to answer stupid questions about domestic issues like where the scissors are. That's what you are doing to your meat when you keep checking on it. Keep your interruptions to a minimum. Think of the great home cooks you know. Do they bustle nervously over every dish? No. The better they are, the less they seem to do. That's how barbecue is — times 10.
It's almost impossible to oversalt meat that goes on a grill — that is, if you're using coarse kosher salt. Unlike table salt, which just makes meat salty, coarse salt doesn't melt; it becomes a crust. That crust tastes good. You know what also tastes good? Having coarse black pepper along with the salt. Both serve as flavor enhancers, rather than as competing sensations. Be careful, though. Unlike salt, it is possible to use too much pepper. Any other spices or rubs should be used sparingly, if at all. If your meat doesn't taste great with just salt, pepper, fire and smoke having been applied to it, you either need a new supermarket — or you need to step up your grill game.
http://www.dfw.com/2012/09/28/688325/weekend-chef-how-to-bbq-chicken.html
Getting an authentic barbecue flavor when cooking ribs on a gas grill can be a challenge. Gas grills are great for hot and fast cooking, but not so efficient when you need to turn a rack of ribs into tender, smoky barbecue. However, there are some tricks you can use. To get the best possible ribs from your gas grill, all you need is this seven-step process.
You can use baby back ribs with this same method, but reduce the cooking time about 5 minutes per stage. Otherwise, the total cooking time will be between 1 1/2 and 2 hours.
Your gas grill must be large enough and contain at least two burners since these ribs will be cooked indirectly. This means the heat will not be below the rack of ribs, but off to the side. I will explain the setup in detail as we progress.
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