How to Barbecue Pork

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Most restaurants in America serve barbecued pork, and several are famous for it. Barbecuing pork correctly can produce delicious, tender meals. The best way to barbecue pork is to choose pork wisely and to marinate it before grilling. If you're looking for some tips for how to barbecue pork, keep in mind that not all cuts of pork should be barbecued the same way. To barbecue mouth-watering tender cuts of pork, follow the tips below.

Things You'll Need

  • 2 tsp. olive oil 1/4 cup fresh garlic pieces 1/2 cup lemon juice 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. garlic salt
  • Buy pork that is light to reddish pink. Avoid buying pork that is gray or pale. The fat on pork should be white and smooth. The texture of pork should be firm and have a fine grain. Avoid packages of pork that have a lot of liquid or have any liquid that is cloudy.

  • Trim the fat before barbecuing pork. Pork tenderloins usually come with a sinewy layer called silver skin. Carefully trim it off. If you're going to grill pork spareribs or baby back ribs, remove the membrane attached to the outside of the bones by slicing it between two bones and then pulling it off.

  • Marinate pork before barbecuing except for ribs. Baste pork ribs with your favorite barbecue sauce a few minutes before grilling, and baste every 10 to 15 minutes while they're cooking.

  • Make marinade by combining olive oil, garlic, lemon juice and spices. Marinate pork in a glass bowl or plastic bag. Leave in the refrigerator for at least one hour.

  • Take marinated pork out of the refrigerator and place in room temperature 30 minutes before barbecuing.

  • Barbecue pork chops 5 to 7 minutes for 1/2 inch think, 6 to 8 minutes for 3/4 inch thick, 8 to 10 minutes for 1-inch thick and 10 to 12 minutes for 1 1/4 to 1 1/2 inch think. Flip pork chops over half way through grilling time. Use high to medium heat. Pork chops should be slightly pink on the inside.

  • Barbecue a 2 1/2 pound loin roast, boneless for 40 to 45 minutes on direct medium heat. Cook a 3 to 5 pound loin roast, bone-in for 1 1/2 hours to 1 3/4 hours on direct medium heat. Direct heat means directly above coals. Make sure coals are at least four inches from meat.

  • Barbecue 1 1/2 pound baby back ribs for 1 1/2 to 2 hours on direct medium heat. Barbecue 3 to 5 pound spareribs for 2 1/2 to 3 hours on indirect low heat. Grill 1 1/2 to 2 pounds country-style boneless ribs for 12 to 15 minutes on direct medium heat. Grill 3 to 4 pounds country-style bone in ribs for 1 1/2 to 2 hours on indirect medium heat. For indirect heat, spread coals around edge of barbecue. Place pork in the center of the grill, so the meat is not cooking directly over heat.

  • Barbecue a whole 3/4 pound to 1 pound tenderloin for 15 to 20 minutes on direct medium heat.

  • Use a meat thermometer if desired to cook a pork roast to 160 degrees Fahrenheit. The USDA recommends that port be cooked to 170 degrees Fahrenheit; however, most chefs prefer the former temperature to barbecue pork for tenderness.

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References

  • Weber's Real Grilling; Jamie Purviance; 2005
  • Photo Credit morgueFile.com-http://mrg.bz/Zrfsn0-kakisky
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