A reference often made to pork or beef ribs that are cooked using the low, indirect heat and smoke of a barbecue pit or the high, direct heat of a grill. Prior to cooking the ribs, a rub or marinade is often used to flavor and tenderize the meat. During the end of the cooking process, a seasoned sauce can be applied as a glaze or it can be served separately as a condiment to enhance the flavor of the ribs.