How To Grill Pork To Perfection
How to Grill Pork
Try these tips to get juicy grilled pork ribs, pork chops, pork shoulders, and more.
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 Chops & Pork Tenderloin
Grill pork chops, pork tenderloin, and kabobs over direct heat (right over the coals) for the sear. Then finish the job with indirect heat. 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.
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 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.
Here are a few recipes to get you started:
Check out our complete collection of Grilled Pork Recipes.