How to Grill Pork

Grilling pork can sometimes seem time-consuming and difficult, but with some simple basics, finding your own favorite recipe is easy. Here is a look at some things to keep in mind while grilling almost any type of pork.

1. First: Ribs

   Pork ribs come in a number of varieties. Spare ribs are known for juiciness, country style ribs are meaty and cheaper than other cuts, baby back ribs are generally the leanest and St. Louis style ribs are larger and thicker than many of the other varieties. The most important thing to remember when grilling ribs is to cook them over medium to low indirect heat. High, direct heat causes the meat to burn and to dry out too much. Always grill bone-side down and cook to the correct internal temperature.

2. Second: Pork chops

   Marinating for at least 6 hours (but less than 24 hours) makes pork chops flavorful and very tender. Greasing the grill with a paper towel dampened with canola oil and tongs helps the chops to not stick to the grill. Baste with any marinade that was used if possible. Sear one side of the chop for 1 to 2 minutes before flipping and then let them cook over low heat until they reach an internal temperature of at least 150 degrees. Let the chop rest for 5 to 10 minutes under a piece of tented foil, which concludes the cooking process and make them more tender.

3. Third: Pork in general

   The most important things to keep in mind when cooking pork on the grill are to cook it over indirect heat and let it rest properly before cutting into the meat. Any type of marinade or rub is usable on pork using simple household spices and condiments. Have some courage. Experiment with flavors and find your perfect grilled pork!