PORK Grilling Guides
Cut of Meat
Thickness or Weight
Approximate Cooking Time
Loin Roast, Bone-In
3 – 5 lb.
1¼ to 1¾ hours indirect medium heat (350° to 450°F)
Loin Roast, Boneless
2 1/2 lb.
sear 15 to 20 minutes direct medium heat (350° to 450°F), turning occasionally; grill 30 to 40 indirect medium heat
Pork Chop, Boneless or Bone-In
3/4″ thick
1″ thick
1 1/4″ thick
6 to 8 min direct high heat (450° to 550°F), turning once
8 to 10 min direct medium heat (350° to 450°F), turning once
sear 6 min direct high heat (450° to 550°F), turning once; grill 4 to 6 min indirect high heat
Pork Shoulder (Boston Butt), Boneless
5 – 6 lb.
5 to 7 hours indirect low heat (250° to 300°F)
Pork, Ground
3/4″ thick
12 to 15 min direct medium heat (350° to 450°F), turning once
Ribs, Baby Back
1 1/2 – 2 lb
3 to 4 hours indirect low heat (250° to 300°F)
Ribs, Country-Style, Bone-In
1″ thick
45 to 50 min indirect medium heat (350° to 450°F)
Ribs, Country-Style, Boneless
1″ thick
12 to 15 min direct medium heat (350° to 450°F), turning once
Ribs, Spareribs
2 1/2 – 3 1/2 lb.
3 to 4 hours indirect low heat (250° to 300°F)
Tenderloin
1 – 1 1/2 lb.
15 to 20 min direct medium heat (350° to 450°F), turning every 5 minutes