A rub can be thought of as a dry marinade. The purpose of marinating is to infuse flavour into the meat. A dry rub does the same thing... it adds flavour. The applied rub draws moisture out of the meat, and the two combine on the surface to form a wet paste. If the meat is wrapped in plastic wrap and refrigerated, the surface paste is drawn back into the meat. The paste on the surface will also form a crust, often called 'bark', which is highly valued by BBQ cooks for its rich, smoky flavour and chewy texture.
Marinades are liquid seasonings- mixtures of herbs, spices, aromatics like garlic and onions, and flavorful liquids such as lemon juice or yoghurt-that help infuse flavour into the meat.
Direct grilling involves placing the food directly over the fire. Using a three-zone BBQ (hot, medium, and unlit across the grill), you start cooking on the hottest part of the grill and move the food around as needed. This helps when you are cooking a few things that need to be cooked at slightly different temperatures. It also helps stop flare-ups. It also helps prevent burning the food you are cooking. You can also use a two-zone (hot and unlit) grill if you are only cooking a couple of things.
Indirect grilling involves piling lit coals to either side of the grill, leaving the centre clear, and placing a drip tray in the middle. This is the best method for long and slow BBQ cooking.
Barbecue refers to the long, slow method of cooking, usually with large, fattier, less tender pieces of meat.
Grilling is cooking quickly over a high heat. This is usually used for lean, tender meats, fish, and vegetables.
Find out more about grilling methods.
Bastes refer to liquids applied to foods as they cook, which serve two purposes:
Mopping is usually a barbecue-only term, because we often use those little cotton mops to apply sauces thickly.
Glazes are used towards the end of cooking time. Containing different types of sugar (depending on the glaze), a glaze will caramelise during cooking and give a sweet and highly flavoured crust.
Read all about the humble barbecue here.