Pork needs to reach an internal temperature of 160 degrees F (70 degrees C). While trichinosis, a parasitic illness caused by eating undercooked pork, is very rare, pork should be cooked to at least 144 degrees F (63 degrees C).
Ham
| Cut | Method | Heat | Time | Internal Temp. (minimum) |
| Fully Cooked | ---- | ---- | ---- | ---- |
| Any size | Indirect | Medium | 8 to 10 min./pound | 140 F (60 C) |
| Cook-Before-Eating | ---- | ---- | ---- | ---- |
| 10 to 14 pounds | Indirect | Medium | 30 to 35 min./pound | 160 F (70 C) |
| 5 to 7 pounds | Indirect | Medium | 12 to 18 min./pound | 160 F (70 C) |
| 3 to 4 pounds | Indirect | Medium | 12 to 18 min./pound | 160 F (70 C) |
Fresh Pork
| Cut | Method | Heat | Time | Internal Temp. (minimum) |
| Chops | ---- | ---- | ---- | ---- |
| 3/4 inch thick | Direct | High | 3 to 4 min./side | 160 F (70 C) |
| 1 1/2 inches thick | Direct | High | 7 to 8 min./side | 160 F (70 C) |
| Tenderloin | ---- | ---- | ---- | ---- |
| 1/2 to 1 1/2 pounds | Direct | High | 7 to 12 min./side | 160 F (70 C) |
| Ribs | ---- | ---- | ---- | ---- |
| 2 to 4 pounds | Indirect | Medium | 1 1/2 to 2 hours | 160 F (70 C) |
| Patties | ---- | ---- | ---- | ---- |
| 1/2 inch thick | Direct | High | 4 to 5 min./side | 160 F (70 C) |
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