From chops and tenderloins to classic ribs, pork is meant for the grill. The trick is to lock in the meat’s moisture and to make sure you don’t overcook it — two challenges that can intimidate people. Here are some guidelines for grilling the most common cuts; read on for tips, then see our favorite summer recipes here.
Chops
Recipe These Brined Pork Chops with Grilled Stone Fruit are simple to prepare; just work a day ahead so you have plenty of time to brine the meat. Pork and fruit make a perfect pairing, especially with the added flavor from the grill. |
Tenderloins
Recipe Pork tenderloins cook quickly and can feed a lot of people, so they’re great for summer entertaining. Try our Mustard-Glazed Pork Tenderloin for bold, unexpected flavors. |
Ribs
Mix Your Wood Chips Don’t use all hickory chips, which can give the ribs a bitter edge. Instead, use a mix of hickory and oak or a fruit wood. |
Use Both Indirect and Direct Heat Cook the ribs over low indirect heat first, then, toward the end of cooking, move them to medium direct heat, and baste with the sauce. |
Recipe Traditional Baby Back Ribs are the holy grail of grilling. Here, the double-cooking method results in flavor-packed, ultra tender meat that will leave everyone licking their fingers. |
Tip: Pork chops, loin roasts, and tenderloins should be cooked to a final temperature of 150° to 155° after resting. For perfect tenderness and flavor, ribs should be cooked to 170°.
Featured Recipe: Grilled Pork Chops with Caramelized Peaches and Basil
7 comments
Thanks for finally talking about >How to Grill Pork
| Williams-Sonoma Taste <Loved it!
Thank you for sharing tips that I’m looking for. Your article is very informative
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Brief &concise article. Good information. I burned my 1st experiment with grilling ribs! lol
Nice looking recipes.