How To Grill #2: Pork

How to Grill Perfect Pork Chops

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.

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.

Chef Tips

Top tips from Jamie Purviance on brining pork chops for maximum flavor and juiciness.

1. Brine pork chops to keep them juicy. Marinades don’t penetrate the meat as deeply as brine. 
2. Grill over medium heat (350-450 degrees)
3. Pink in pork is OK