Weber Gas Burner manual Cooking Guide For Pork, Chops And Steaks, Roasts

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.

		APPROXIMATE COOKING TIME
		MEDIUM	WELL-DONE
CUT	THICKNESS	160˚F (71˚C)	170˚F (77˚C)
Blade steak	1⁄2 in.	10–12 min	12–14 min
Chops
Loin, rib	3⁄4 –1 in.	25–30 min	30–35 min

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	WELL-DONE
CUT	WEIGHT	140˚F (60˚C)	160˚F (71˚C)	170˚F (77˚C)
Ham, fully cooked
Slice	1 in.	12 min	––	––
Boneless portion	3–4 lbs	50 min–1 hr	––	––
	4–6 lbs	1–2 hrs	––	––
Smoked picnic	5–8 lbs	1–21⁄2hrs	––	––
Whole ham, bone in	10–12 lbs	2–23⁄4hrs	––	––
Loin roast	3–4 lbs	––	1–2 hrs	2–3 hrs
Crown rib roast	4–6 lbs	––	13⁄4 –2 hrs	2–3 hrs
Ribs				11⁄4 –11⁄2hrs
Country-style ribs	3–4 lbs	––	––
Loin back ribs or
spareribs	3–4 lbs	––	––	1–11⁄2hrs
Tenderloin	3⁄4 –1 lb	––	25–35 min	30–45 min
Loin roast, boneless	3–6 lbs	––	11⁄2 –13⁄4hrs	13⁄4 –21⁄2hrs

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