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Smoking and Grilling Pork Guide

Grilling Pork Guide

The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. A few rules of thumb: Grill steaks and chops 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick chops over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts, ribs, and bratwurst using the Indirect Method for the time given on the chart or until an instant-read thermometer registers the desired internal temperature. Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving.


 
   
Cut of Meat
  
Thickness or Weight
  
Approximate Cooking Time
  
Chops: Rib, loin, shoulder 3/4 to 1 inch thick 10 to 15 minutes (Direct Medium)
  1-1/4- to 1-1/2 inches thick 14 to 18 minutes (Sear 8 minutes Direct High, then 6 to 10 minutes Indirect Medium)
Loin chops, boneless 3/4 to 1 inch thick 10 to 12 minutes (Direct Medium)
Loin roasts: blade, sirloin, center rib 3 to 5 pounds 1-1/4 to 1-3/4 hours (Indirect Medium)
Rib crown roast 4 to 6 pounds 1-1/2 to 2 hours (Indirect Medium)
Ribs: country-style, baby back, spareribs 3 to 4 pounds 1-1/2 to 2 hours (Indirect Medium)
Tenderloin, whole 3/4 to 1 pound 25 to 30 minutes (Indirect Medium)
Bratwurst 25 to 30 minutes (Indirect Medium)
 


 
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