Pork | Barbecue Tricks

Pork

Pork Temperature Guide
Doneness Chef Standards USDA Recommendations
Well-Done
150-160 Degrees
170 Degrees F
Shoulder or Butt for
“Pulling”
185-190 Degrees (Whole Hog 190 Degrees  In the shoulder)
Pork Thickness / Weight Approx. Grillin’ Time
Fresh Bratwurst NA 20-25 Minutes Direct Medium
Pre-Cooked Bratwurst NA 10-12 Minutes Direct Medium
Pork Chop (Boneless or Bone_In) 1/2″ Thick 5-7 Minutes Direct Heat
Pork Chop (Boneless or Bone_In) 3/4″ Thick 6-8 Minutes Direct High
Pork Chop (Boneless or Bone_In) 1″ Thick 8-10 Minutes Direct Medium
Pork Chop (Boneless or Bone_In) 1 1/4 – 1 1/2″ Thick 10-12 Minutes : Sear 6 minutes Direct High, grill 4-6 minutes Indirect Medium
Boneless Loin Roast 2 1/2 lbs. 40-45 Minutes Direct Medium
Bone-In Loin Roast 3-5 lbs. 1 1/4 -1 3/4 Hours Indirect Medium
Boston Butt (Pork Shoulder) Boneless 5-6 lbs. 3 1/4 – 4 Hours Direct Low
Ground Pork 1/2″ Thick 8-10 Minutes¬†Direct Medium
Baby Back Ribs 1 1/2 – 2 lbs. 1 1/2 – 2 Hours Indirect Low
Spareribs (ribs) 3-5 lbs. 2 1/2 – 3 Hours Indirect Low
Country Style Boneless Ribs 1 1/2 – 2 lbs. 12-15 Minutes Direct Medium
Country Style Bone-In Ribs 3-4 lbs. 1 1/2 – 2 Hours Indirect Medium
Whole Tenderloin 3/4 – 1 lbs. 15 – 20 Minutes Direct Medium

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