PORK GRILLING GUIDE
CHOPS
AND STEAKS
Sear: Direct/High
Grill: Indirect/Medium
Place chops on
the cooking grate. Grill for the time given in the chart or until desired doneness,
turn once halfway through cooking time.
APPROXIMATE
COOKING TIME |
MEDIUM
160°F / 71°C |
CUT
|
THICKNESS |
Blade
Steak
|
½” |
10-12
min. Direct/Medium |
Chops
(loin, rib)
|
¾-1”
1¼-1½” |
10-15
min.
Sear
8 min., grill 6-10 min. |
ROASTS
Indirect/Medium
Place meat, fat
side up, on the cooking grate. Grill Indirect for time given in chart or until
thermometer registers desired internal temperature.
APPROXIMATE
COOKING TIME |
PRECOOKED
TO REHEAT
140°F / 66°C |
MEDIUM
160°F / 71°C |
WELL-DONE
170°F /77°C |
CUT |
THICKNESS
WEIGHT |
Ham
– fully cooked slice
|
1” |
12
min. |
- |
- |
-
boneless portion
|
3-4
lbs.
4-6
lbs. |
50
min. – 1 hr.
1-2
hrs. |
-
- |
-
- |
-
smoked picnic |
5-8
lbs. |
1-2½
hrs. |
- |
- |
-
whole, bone in |
10-12
lbs. |
1-2¾
hrs. |
- |
- |
Loin
Roast
|
3-4
lbs. |
- |
1-2
hrs. |
2-3
hrs. |
Rib
Crown Roast |
4-6
lbs. |
- |
1½-2
hrs. |
2-3
hrs. |
Ribs-
country style,
Loin,
back or spare
|
3-4
lbs.
|
-
|
- |
1½-2
hrs. |
Tenderloin |
¾-1
lb. |
- |
25-30
min. |
30-45
min. |
Loin
Roast, boneless |
3-5
lbs. |
- |
1¼-1¾
hrs. |
1¾-2½hrs. |
Sausage
(Brats, Italian, Polish) |
- |
- |
- |
25-30
min. |
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