Grilling Pork

When it comes to grilling, the right cut can make or break your meal. Add these to your list of go-tos.

1. Pork Tenderloin: One of the most tender, lean cuts available, it’s easy to prepare and impressive to serve.
2. Pork Shoulder: Great for crowds, it’s usually seasoned with a rub and then cooked slow and low until it is tender enough to pull. 
3. Bone-in Center Cut Pork Chops: Chops can be marinated, seasoned or rubbed, then quickly grilled over direct high heat for juicy, tender meat and a flavor-loaded crust. 
4. Baby Back Ribs: Tender and tasty, this cut makes for an impressive entrée at your backyard bbq. Look for other popular varieties like spare and St. Louis ribs, too

The Rules of Grilling

Claim your place as master of the pit with our helpful pork grilling tips.

Tough, burnt pork? No thanks. To avoid overcooking:

1. Remove from grill when internal temp reaches 145 ºF.
2. Temp will continue to rise slightly. (This is okay!)
3. Let the pork rest for five to 10 minutes before serving to redistribute the juices.

What’s the easiest way to prevent pork from sticking to the grates?

1. Clean your grill grates.

2. Coat grates with oil or non-stick cooking spray.

Keep it juicy! Avoid piercing pork with a fork when grilling. Every poke lets out a little more juice, resulting in one dry dinner.

Our little flavor secret? Baste during the last few minutes of grilling. If your sauce has a high sugar content, it could burn if brushed on early.

How to Grill Baby Back Ribs

Step 1. This step helps ribs become more tender and absorb more flavor. (Win-win!) Loosen membrane from the back with your fingers, a spoon or butter knife. Use a paper towel to grasp the membrane and pull it gently away from ribs to remove.

Step 2. This is the fun part – add some serious flavor! Choose from your favorite Grill Mates® seasonings and rubs to add sweet, savory, spicy or smoky taste.

Step 3. What’s next? This is where we add the flame. Prepare the grill for indirect heat set-up (275F). Place ribs on unlit side of grill.

Step 4. Grill away! It’s going to be tough to wait, but in two to three hours you’ll have tender, fall-off-the-bone ribs, ready for devouring.

Step 5. Like your ribs saucy? Brush both sides of the ribs with mop sauce during grilling to keep outer meat moist. (If you’re like us, there can never be too much sauce!)

Step 6. More sauce? Yes! Brush the ribs with additional sauce during the last few minutes of grilling, if desired. Now grab a whole bunch of extra napkins. It’s going to be a messy – but so worth it – kind of meal.