People often use the terms barbecuing and grilling interchangeably, but they are two completely different cooking processes. While grilling refers to food that is cooked directly over high heat, barbecuing refers to foods that are cooked with a long, slow process using indirect, low-heat generated by smoldering logs or wood chips that smoke-cook the food.
The fuel and heat source are separate from the cooking chamber, but the cooking chamber contains enough heat to properly cook the food over a long period of time. The cooking chamber fills with smoke, giving the food its characteristic smoked flavor, which varies depending on the type of wood that is used for the fuel. The best temperature for barbecuing is between 200°F and 300°F. If the temperature rises above 300°F, it is considered a temperature suitable for grilling. Many beef cuts from the loin and rib are excellent when barbecued.
For more information on barbecuing beef, see the Meat Barbecuing.