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RealSimple.com: How to Grill Anything

How to Grill Pork

Baby-Back Ribs
Heat: Indirect (covered), medium-high, then direct (uncovered), medium-high.
Time: Indirect for 25 to 30 minutes, then direct for 4 to 5 minutes per side.
Tip: For a delicious caramelized finish and to prevent burning, apply barbecue sauce only during the last 5 minutes of cooking.

Chops, ½ to 1 Inch Thick
Heat: Direct (uncovered), medium-high.
Time: 3 to 5 minutes per side for bone-in; 2 to 5 minutes per side for boneless.
Internal Temperature: 145° F.

Chops, 1 to 1½ Inches Thick
Heat: Direct (uncovered), medium-high.
Time: 6 to 8 minutes per side for bone-in; 5 to 7 minutes per side for boneless.
Internal Temperature: 145° F.
RealSimple
Loin Roast, Bone-In, 4 to 5 Pounds
Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.
Time: Direct for 10 to 15 minutes, turning occasionally, then indirect for 1 to 1½ hours.
Internal Temperature: 145° F.

Loin Roast, Boneless, 3 to 3½ Pounds
Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.
Time: Direct for 10 to 15 minutes, turning occasionally, then indirect for 30 to 40 minutes.
Internal Temperature: 145° F.

Sausage Links
Heat: Direct (uncovered), medium-high.
Time: 10 to 15 minutes, turning occasionally.
Internal Temperature: 145° F for pork; 165° F for chicken.
Tip: To grill a sausage coil, run 2 long skewers through it in a crisscross pattern, then cook as directed above, turning once.

Tenderloin
Heat: Direct (uncovered), medium-high, then indirect (covered), medium-high.
Time: Direct for 6 to 8 minutes, turning occasionally, then indirect for 10 to 12 minutes.
Internal Temperature: 145° F.

(Credit: Quentin Bacon)



The opinions expressed are solely those of the author and do not necessarily reflect the views of Comcast.

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