Grilling Pork Article -
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How to Grill Pork

Cook juicy, tender kabobs, pork chops, and pork tenderloin on the grill with these tips.

Want grilled pork perfection? Follow these tips.

    Pork Chops & Pork Tenderloin

    Grill pork chops, pork tenderloin, and kabobs over direct heat (right over the coals). When the internal temperature reaches 140 degrees F (60 C), pull the meat off the grill; it’ll continue to cook due to the residual heat and will reach 145 degrees F (63 C). Let the pork rest for 5 to 10 minutes before serving to redistribute the juices.

      Ground Pork

      If you add ground pork to your burgers or meat kebabs, they need to be fully cooked. Remove them from the grill when the temperature reaches 155 degrees F (68 C); as the burgers rest, the temperature will increase to 160 degrees F (70 C). Let the meat rest for 5 to 10 minutes before serving.

        Pork Ribs

        Grill ribs “low and slow.” Cook them over indirect heat: keep the coals on one side of the grill and place the ribs on the grate away from the hot coals. Add more coals/wood chips as needed, and cook until the meat is tender.

        • If you’ve pre-cooked the ribs in the oven, then they just need to be reheated and/or smoked on the grill for flavor.

          To smoke pre-cooked ribs: prepare the grill for indirect heat, with the coals on one side of the grill.

          • Soak a large handful of woodchips (apple wood, hickory, or other fruit wood) in water for at least 30 minutes.
          • When the coals are ready, place the ribs on the grate away from the heat, and toss the drained woodchips onto the hot coals. Cover the grill with the lid and smoke for about 20 minutes. Brush the ribs with sauce, if desired, and continue smoking for another 5 minutes.

          • Pork Rib Recipes

            Pork Butt & Pork Shoulder

            Follow the instructions for “low and slow” cooking. A charcoal chimney is useful for lighting coals so they’ll already be hot when you add them to the grill--you’ll need to replenish the coals several times during a nice long day of barbequing.

              What's Hot?

              Remove the grill grate and hold your hand above the coals, at the level of the grate. According to The Food Lover’s Companion, “The number of seconds you can comfortably hold your hand there will give you a rule of thumb for how hot the fire is.”

                2 seconds: Hot (for searing)
                3 seconds: Medium-hot (for grilling)
                4 seconds: Medium (for grilling)
                5 seconds: Medium-low (for covered cooking)

              © 2001, Sharon Tyler Herbst, The Food Lover's Companion

                Jun. 3, 2012 3:47 am
                Don't forget that when doing ribs that you need to remove the membrane from the bone side of the slab prior to cooking, your ribs will be much more tender when done.
                May 29, 2013 8:23 am
                I do not have a grill; however, I love kabobs. Can I cook these in the oven and if so, at what temp and how long?
                Woman of the Cloth 
                Sep. 18, 2013 5:44 pm
                I appreciate these charts and simple directions. I don't always want to use a sauce recipe, and just need the basics.
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