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| Pork Temperature Guide | ||||||||||||||||
| Doneness | Chef Standards | USDA Recommendations | ||||||||||||||
| Well-Done -- |
150-160 Degrees -- |
170 Degrees F | ||||||||||||||
| Shoulder or Butt for "Pulling" |
185-190 Degrees | (Whole Hog 190 Degrees In the shoulder) |
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| Pork | Thickness / Weight | Approx. Grillin' Time | ||||||||||||||
| Fresh Bratwurst | NA | 20-25 Minutes Direct Medium | ||||||||||||||
| Pre-Cooked Bratwurst | NA | 10-12 Minutes Direct Medium | ||||||||||||||
| Pork Chop (Boneless or Bone_In) | 1/2" Thick | 5-7 Minutes Direct Heat | ||||||||||||||
| Pork Chop (Boneless or Bone_In) | 3/4" Thick | 6-8 Minutes Direct High | ||||||||||||||
| Pork Chop (Boneless or Bone_In) | 1" Thick | 8-10 Minutes Direct Medium | ||||||||||||||
| Pork Chop (Boneless or Bone_In) | 1 1/4 - 1 1/2" Thick | 10-12 Minutes : Sear 6 minutes Direct High, grill 4-6 minutes Indirect Medium | ||||||||||||||
| Boneless Loin Roast | 2 1/2 lbs. | 40-45 Minutes Direct Medium | ||||||||||||||
| Bone-In Loin Roast | 3-5 lbs. | 1 1/4 -1 3/4 Hours Indirect Medium | ||||||||||||||
| Boston Butt (Pork Shoulder) Boneless | 5-6 lbs. | 3 1/4 - 4 Hours Direct Low | ||||||||||||||
| Ground Pork | 1/2" Thick | 8-10 Minutes Direct Medium | ||||||||||||||
| Baby Back Ribs | 1 1/2 - 2 lbs. | 1 1/2 - 2 Hours Indirect Low | ||||||||||||||
| Spareribs (ribs) | 3-5 lbs. | 2 1/2 - 3 Hours Indirect Low | ||||||||||||||
| Country Style Boneless Ribs | 1 1/2 - 2 lbs. | 12-15 Minutes Direct Medium | ||||||||||||||
| Country Style Bone-In Ribs | 3-4 lbs. | 1 1/2 - 2 Hours Indirect Medium | ||||||||||||||
| Whole Tenderloin | 3/4 - 1 lbs. | 15 - 20 Minutes Direct Medium | ||||||||||||||