| Term | Definition |
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| Baby Back Ribs, Back Ribs | The portion of the rib-cage structure that lies directly ventral to the loin on either lateral side of the spine A full set contains 13 rib pieces along with the intercostal muscles There are two sets per animal Unless otherwise specified, these ribs are from a pig, but they are also available from a steer but not generally as a full set Also called loin ribs
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| Bacon | Pork, either dry-cured or brined (wet-cured) in sugar and salt. Often smoked subsequently. Pork taken from the loin (back) or belly (streaky).
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| Bacon Grease | The fat rendered from cooked bacon It was formerly used as the primary cooking fat by some people, but today is generally replaced by cooking oils seen as being more healthy If the original bacon was smoked, the fat rendered from it may be used to impart a smoky flavor to items cooked in it
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| Bacon Hanger | Used for hanging pork bellies in a smoker to make bacon. May also be used to hang spare ribs, jerky, or even brisket.
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| Bangers | United Kingdom - Sausage-like product prepared with meat and varying amounts of rusk or other cereals. Fresh or pre-cooked sausage
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| Bark | The crunchy outer layer formed on meat from a combination of rub, the Maillard reaction (which makes meat brown) and smoke. Very delicious!!! Can also be referred to as the crust.
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| Baron | A very large roasting cut, usually of beef, designed to serve a large number of people The cut is usually produced from a carcass that has not been split into left and right sides A baron of rumps or loins is the most common
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| Barrel Brush | A nylon bristle brush used to clean any jerky maker barrel.
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| Baste | To moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying.
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| Basting Brush | A utensil used for spreading marinades, sauces and oils over meat during preparation or whilst on the BBQ
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| Bavette | (French) See flank steak
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| Beech Woodchips | Generally readily available, this hardwood provides a flavor similar to oak and several other hardwoods. The wood of the Beechnut produces a mild, somewhat delicate smoked flavor. Since it is a hardwood, it remains longer for smoking before it turns to ash.
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| Beef Bacon | Non-pork eating Countries - Bacon made from beef rather than pork, can be quite salty, particularly if crispy.
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| Beef Bung | 90- to 125-millimeter. Used for larger salamis and bologna.
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| Beef Casings | Cleaned and processed cow intestines. This includes beef rounds (small intestines), middles (large intestines), and bungs.
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