COOKING GUIDE FOR PORK
CHOPS AND STEAKS
Indirect/Medium Heat
Place chops on cooking grate. Cook for the time given in the chart or till desired doneness, turning once halfway through cooking time.
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| APPROXIMATE COOKING TIME | |
|
| MEDIUM |
|
CUT | THICKNESS | 160˚F (71˚C) | 170˚F (77˚C) |
Blade steak | 1⁄2 in. | ||
Chops |
|
|
|
Loin, rib | 3⁄4 |
ROASTS
Indirect/Medium Heat
Place meat, fat side up, in center of cooking grate. Cook Indirect for time given in chart or till thermometer registers desired internal temperature.
|
| APPROXIMATE COOKING TIME | ||
| THICKNESS/ |
| MEDIUM | |
CUT | WEIGHT | 140˚F (60˚C) | 160˚F (71˚C) | 170˚F (77˚C) |
Ham, fully cooked |
|
|
|
|
Slice | 1 in. | 12 min | ||
Boneless portion |
| 50 | ||
| ||||
Smoked picnic | ||||
Whole ham, bone in | ||||
Loin roast | ||||
Crown rib roast | 13⁄4 | |||
Ribs |
|
|
| 11⁄4 |
Loin back ribs or |
|
|
|
|
spareribs | ||||
Tenderloin | 3⁄4 | |||
Loin roast, boneless | 11⁄2 | 13⁄4 |
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