Although most meat cuts could be prepared as a barbecue product, there are a number of meat products commonly considered for barbecue techniques. Many of them might be less desirable if prepared by other cooking methods. Below are links to photographs and descriptions of some of the meat cuts most often used for barbecue. The numbers in front of the cut name are the USDA Institutional Meat Purchase Specification (IMPS) number for that particular cut.
120 Beef Brisket, Deckle Off, Boneless
Compare 123A to 124 to 130 beef ribs
406 Pork Shoulder, Boston Butt, Bone In
416C Pork Spareribs, Breast Bone Off
416A Pork Spareribs, St. Louis Style
Compare 416A to 416C pork spareribs