Grilling / Barbecueing Basics
Grilling is the method of cooking pork over direct or indirect heat on an electric, gas or charcoal grill.
Barbecuing is a method of slowly cooking pork in an open pit or on a spit using coals, hardwoods, gas or electricity as a heat source. The same effect can also be achieved using a grill by placing the pork on the rack away from the heat source. The food is frequently based with a tangy tomato- or vinegar-based sauce.
New York (Top Loin) Pork Roast 3-5 lbs. 12-15 minutes per lbs.
Ribeye (Center Rib) Pork Roast 3-5 lbs. 14-17 minutes per lbs.
Ground Pork Patties Approx. ½ inch thick 8-12 minutes
Pork Back Ribs 1 ½ – 2 lbs. per rack 1 ½ – 2 hours
Shoulder / Boston Butt Approx. 3-5 lbs. 2 ½ – 4 hours
Spareribs 3 ½ – 4 lbs. per rack 1 ½ – 2 hours
Country Style Ribs 3-4 lbs. 45 minutes – 1 hr.
To prevent the meat from sticking, use clean racks and coat them with vegetable oil or a nonstick vegetable oil spray.
Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat.
For more information on cooking with pork visit porkbeinspired.com