BBQ Pork Recipes - Popular and Versatile

There are so many different cuts of pork, including the popular chops, tenderloin and roasts, and of course ribs! Likewise, are equally varied. Before we get to the recipes, here are some general tips on cooking pork on the barbecue.

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  • Trim excess fat from the pork prior to marinating or grilling. Too much fat can end up dripping into your barbecue and causing flare-ups.

  • Many cuts of pork dry out easily, so a good marinade will help to keep it moist, tender, and flavorful. Thin cuts (like thin pork chops) can be marinated in as little as half an hour, while thicker cuts may take several hours.

  • You can use instead of a marinade, but it won't help to keep the pork moist. It's quick and easy, though, and will add lots of flavor.

  • Grilling time and temperature varies depending on the thickness of the cut. Thinner cuts of pork dry out fast, so you will want to grill it on quickly on high temperatures, basically cooking it as fast as you can to try to minimize moisture loss. Thick cuts should be cooked slower and at lower temperatures.

  • In a rush? Cut your pork into 1" cubes and thread onto a skewer with other delicious tidbits. Make sure you soak the skewers in water for an hour or two first, so that they don't burn on the grill.

  • Preheat the grill and lightly oil it once it's at cooking temperature.

  • Cooking over indirect heat is also a great way to barbecue pork. It helps to keep the pork moist and cooks it more evenly.

  • Slow-cooking thick cuts of pork like tenderloin, roasts, and even ribs, over a low temperature makes them beautifully tender and gives them that deliciously smoky taste. Want more? Add a handful or two of wood chips. Pecan wood chips or chunks are a great choice to enhance the flavor of pork. Alder and maple add delicious flavors too.

  • When grilling pork ribs, grill bone-side down for at least 60% to 70% of the total cooking time, to help prevent the ribs from burning.

  • Don't pierce the pork as it can release much-needed moisture. Use tongs instead.

  • Cook pork to an internal temperature of 160 degrees F (yes, even if it takes much longer then you think it should, this is the temperature at which pork is safe to eat). Put the tip of a meat thermometer into the thickest part of the meat, without touching bone.

  • Side dishes that go well with BBQ pork include roasted potatoes and corn.

BBQ Pork Recipes



This website offers tips on how to BBQ as well as some of our favorite barbecue recipes. We barbecue with a charcoal grill in an outdoor kamado-style cooker called The Big Green Egg. We love food and we love the grill, and hope you enjoy our recipes!