Pork Grilling Guide
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, outside temperature, and desired doneness. A few rules of thumb: Grill steaks and chops 1 inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once halfway through grilling time. Sear thick chops over Direct High heat and finish grilling over Indirect Medium heat turning once halfway through grilling time. Grill roasts, ribs, and bratwurst using the Indirect Method for the time given on the chart or until an instant-read thermometer registers the desired internal temperature. Let roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving.
Click here to see our chart on internal temperatures.
To find all of our pork related recipes, click here.
Type |
Thickness or Weight |
Approximate Cooking Time |
| Bratwurst, fresh | 3 oz link | 20 to 25 min direct medium heat (350° to 450°F), turning every few minutes |
| Bratwurst, pre-cooked | 3 oz link | 10 to 12 min direct medium heat (350° to 450°F), turning every few minutes |
| Loin roast, bone-in | 3–5 lbs | 1¼ to 1¾ hours indirect medium heat (350° to 450°F) |
| Loin roast, boneless | 2½ 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 | ¾" thick | 6 to 8 min direct high heat (450° to 550°F), turning once |
| 1" thick | 8 to 10 min direct medium heat (350° to 450°F), turning once | |
| 1¼" thick | 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 lbs | 5 to 7 hours indirect low heat (250° to 300°F) |
| Pork, ground | ¾" thick | 12 to 15 min direct medium heat (350° to 450°F), turning once |
| Ribs, baby back | 1½–2 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 | 2½–3½ lb | 3 to 4 hours indirect low heat (250° to 300°F) |
| Tenderloin | 1 lb | 15 to 20 min direct medium heat (350° to 450°F), turning every 5 minutes |