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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 1–2
1
⁄2
hrs –– ––
Whole ham, bone in 10–12 lbs 2–2
3
⁄4 hrs –– ––
Loin roast 3–4 lbs –– 1–2 hrs 2–3 hrs
Crown rib roast 4–6 lbs –– 1
3
⁄4–2 hrs 2–3 hrs
Ribs
Country-style ribs 3–4 lbs –– –– 1
1
⁄
4
–1
1
⁄
2
hrs
Loin back ribs or
spareribs 3–4 lbs –– –– 1–1
1
⁄2 hrs
Tenderloin
3
⁄4–1 lb –– 25–35 min 30–45 min
Loin roast, boneless 3–6 lbs –– 1
1
⁄2
–1
3
⁄4
hrs 1
3
⁄4
–2
1
⁄2
hrs
