How long do you grill pork

23. May 2017 Grilling Times 0

pork tenderloinWhen it comes to grilling pork, if you want a dried out… chewy-as-leather… so-far-beyond safe that overkill doesn’t even begin to describe it piece of meat, then follow the FDA’s miles-beyond-safe guideline of cooking your pork to an internal temperature of 170° F.

On the other hand, if you want tender, succulent, safe-to-eat pork, then do what professional chefs do –  grill pork until it’s just a little bit pink in the center:  at least150° F and no more than 160° F.

Of course, whether you choose  ultra-ubër, FDA safe… or tasty, juicy, world-class restaurant safe is entirely up to you.

If you do decide to take the advice of the pros (I have been for years and will never go back), here are approximate grilling times for various cuts of pork…

Keep in mind though, they’re just that – approximate.  They’ll get you in the ballpark of 150° F to 160° F but you should always check your pork with a thermometer to ensure you’ve reached your desire internal temperature.

I’ve included a charcoal heat table below it for your convenience as well.

Pork CutThickness/WeightApproximate Grilling Time
Chop, boneless or bone-in1/2" thick5 - 7 minutes over direct high heat
3/4" thick6 - 8 minutes over direct high heat
1" thick8 - 10 minutes over direct medium heat
1 1/4" - 1 1/2"10 - 12 minutes: sear for 6 minutes over high heat, then grill 4 - 6 minutes over medium high heat
Tenderloin1 lb15 - 20 minutes over direct medium heat
loin roast, boneless2 - 3 lbs40 - 50 minutes over indirect medium heat
loin roast, bone-in3 - 5 lbs1 1/4 - 1 3/4 hours over indirect medium heat
Shoulder (Boston Butt), boneless5 -6 lbs5 -7 hours over indirect low heat
Pattie1/2" thick8 - 10 minutes over direct medium heat
Ham, steak1/2" thick8 - 11 minutes over direct medium heat
Ham, bone-in, smoked or precooked8 - 10 lbs1 1/4 - 2 hours over indirect low heat until internal temp. reaches 135°F
Ham, boneless, smoked or pre-cooked3 -5 lbs1 1/4 - 1 1/2 hours (15-18 minutes per pound) over indirect low heat until internal temp. reached 135°F
Ribs, baby back1 1/2 - 2 lbs3 - 4 hours over indirect low heat
Ribs, spareribs2 1/2 - 3 1/2 lbs3 - 4 hours over indirect low heat
Ribs, country-style, boneless1 1/2 - 2 lbs12 - 15 minutes over direct medium heat
Ribs, country-style, bone-in3 - 4 lbs1 1/2 - 2 hours over indirect medium heat
Bratwurst, fresh20 - 25 minutes over direct medium heat
Bratwurst, pre-cooked10 - 12 minutes over direct medium heat

 

Charcoal Temperature, Time, and Appearance

Heat/TemperatureTypical Time for Coals to Reach HeatAppearance
High (450° - 650° F)5-10 minutesGlowing very bright orange
Medium-high (400° F)10-15 minutesGlowing bright orange with a touch of ash around edges
Medium (325° - 350° F)15-25 minutesGlowing orange with a light layer of ash
Medium-low (300° F)25-30 minutesPale orange with a moderate layer of ash
Low (225° - 250° F)30-40 minutesFaint orange with thick layer of ash