How Long To Cook Pork On Grill

What You Will Need

Cooking a Brined Pork Loin Roast on the Grill using a Wireless Barbeque Thermometer

Selecting the pork chops is crucial in making this recipe. You need to get the fresh ones, so get the freshest cuts from the nearest butcher shop.

You can get boneless pork chops, but for this recipe, I got the bone-in pork chops. Get around 4 or 5 10-ounce pork chops or get more if you are planning on feeding many guests ahead.

I ordered boneless and bone-in pork chops from Snake River Farms as they have amazing premium quality meat.

The recipe turned out amazing with their high-quality meat.

The bone-in pork chops have the perfect flavor as the bone helps keep the meat full of meaty flavor. I also chose bone-in pork chops because they are better at staying moist and soft.

So once you have settled with the pork chops you want to get, it is time to select the for the meat. You can choose your favorite rub that you have been used to.

If not, you can get the ones for this recipe. First, you will need the Sweet Rib Rub Seasoning from Pit Boss as it gives the best rub for cuts of meat that usually have bones in them.

You will also need the marinade, and we have the perfect combination for that. 4 minced garlic cloves, a cup of ketchup, 2 tbsps of honey, 1/4 cup molasses, and 2tbsp Worcestershire sauce.

Remember that the number or the amount of the marinade ingredients is for four pork chops. So if you have bought more pork chops, then you need to adjust the ingredients.

What Comes Before The Grilling

As opposed to sausages, steaks, and burgers, ribs require special attention before you actually put them inside an offset smoker or for example, a small bbq grill. When you buy a fresh rack of ribs, you cant just go on and put them on a hot grill grate expecting to be flavorful and juicy. Rib preparation includes:

  • Membrane removing Pork ribcage comes enveloped in a thin, but quite sturdy, a membrane which is not removed for protection reasons. If the membrane stays on, you will find it extremely hard to smoke, season or cook the ribs.
  • Trimming This is the process of removing the extra bone, or resizing the ribs to fit your grill or smoker. If you are not sure how to do it, talk with your local butcher and ask for a rack that will fit the setup you have at home. A rib trimming set is not a standard part of kitchen tools, so check the size of the ribs twice.
  • Drying The last part of the prep process before the cooking itself. Ribs are dried for several reasons, but the main ones are: protection from germs and bacteria, and homogenizing each rib, making it equally moist/dry in every way you can.
  • Preparing a nice slab of ribs is not hard and there are no special requirements in terms of equipment, besides a solid grill. But, like everything in life, it requires the best ingredient of them all: patience. If you plan to do it fast, the best thing would be to reschedule the rib cookout, because there is simply no way to just storm through it.

    What Temperature Should Charcoal Grill Be For Pork Chops

    At least 30 minutes before you plan to begin grilling, remove the chops from the refrigerator. Discard the brine, rinse the chops briefly in cold water and pat dry with paper towels. Prepare a charcoal or gas grill for indirect grilling over medium heat the temperature inside the grill should be 350° to 375°F.

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    How To Grill Juicy Flavorful Pork Chops Every Time

    We independently select these productsif you buy from one of our links, we may earn a commission.

    When you’re picking out something to throw on the grill, skip the chicken and expensive steaks and head right over to the pork section. This lean meat is versatile, grills up quickly, and won’t be dry as long as you do one step before throwing it on the grill. Slice it up for salad or whip up a quick sauce and dinner is done. Here’s how to grill juicy, flavorful pork chops every single time.

    Allow It To Cool Down

    How To Cook Pork Shoulder Steak Recipe

    When the ribs are ready to be removed from the barbecue, allow them to sit and rest for approximately fifty min, so theyre safer to overcome and cut. When its ready to split the ribs, use a cutter to cut between the bones. Take note of the clouds of smoke around the ribs outside borders. This pinkish flesh is not undercooked, as some BBQ beginners believe instead, it is the hallmark of properly smoked food.

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    Tips For Making Smoked Pork Tenderloin:

    As with just about any oven or smoker, they all tend to heat differently so having a meat thermometer on hand or a probe attached to your pellet grill is key to getting this perfectly tender.

    This does not need to be wrapped in foil, but you can marinate it if you prefer. We typically just season it with seasoning, then add a coat of barbecue sauce to the pork tenderloin.

    The pork tenderloin will be placed right on the grates of the smoker or pellet grill.

    We will add sauce throughout the smoking time to keep it moist.

    Once you have that one, simply check on it throughout the cooking time and get the internal temperature up to at least 145*F to be considered done.

    Let the pork tenderloin rest for 5-10 minutes before slicing and serving.

    We use Head Country Apple Habanero to glaze this with and it gives it tons of great flavor.

    Why Make This Grilled Pork Tenderloin

    • So flavorful: looking for a flavorful way to cook pork? This is it. The combination of the dry rub, marinade, and charred grill marks make this pork so flavorful.
    • Healthy: is pork tenderloin healthy? The answer is yes! Its high in protein and lower in fat.
    • Inexpensive: lucky for you, pork tenderloin is a pretty inexpensive cut of meat.
    • High protein: per serving this recipe has 32g of protein.

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    Tips To Remember About Your Ribs

    Youve probably heard this before, but ribs should not fall off the bone.

    When perfectly grilled, they should be tender and moist. You should be able to cleanly bite the meat, or pull it from the bone with your fingers, but the meat should not just fall off. When you take a bite, some meat should stay on the bone.

    Ribs that fall off the bone are an indication that theyve been boiled and steamed, or way overcooked, leaving them with a mushy, flavorless texture.

    Here are more pointers to make the best ribs:

    • Buy Baby Backs For the novice chef, try baby backs first. They are fast and easy to cook, tender and well-marbled.
    • Remove the Membrane The membrane is tough and prevents smoke and rubs from seasoning your meat.
    • Maintain consistent temperature Temperature is very important and worth mentioning again. For smoking, stabilize the temperature between 225°F to 250°F and for finishing, browning and sealing in the sauce glaze increase it between 325°F to 350°F
    • Add time for sauce Allow at least 30 minutes near the end of your cooking time. Start by brushing on the barbecue sauce then closing the lid to let the sauce dry. Re-apply every 5 to 8 minutes until you build up that beautiful shiny glaze that is the signature of a perfect rib.

    You cant hurry ribs no matter how hungry you are. Only the ribs can tell you when theyre done. Be patient and use one of the methods weve shared above. Theyll be worth the wait.

    Happy grilling!

    How Do I Make Pork Chops Tender

    How to Grill – Grilling Pork Chops

    How to Make Tender Pork Chops Opt for Thick-Cut Bone-In Pork Chops. Thin-cut pork chops wont sear properly in the time it takes to cook them through. Skip the Brine, but Season Liberally. Let the Pork Chops Rest. Sear Pork Chops Over Medium-High Heat. Baste the Pork Chops. Let the Pork Chops Rest, Again. Serve.

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    Brine Your Pork Chops For The Juiciest Results

    One of the best things you can do to increase juiciness when cooking lean meats like pork chops is brining. Brining meats helps to break down the proteins in their muscle fibers, preventing them from squeezing and drying out during cooking. The salt in the brine dissolves some of the proteins, forming a gel capable of holding on to more water. With more water and the protein structure of the meat altered, the meat will be juicier and more tender.

    Plus, you can help impart a little bit of flavor to the chops by brining them, so its a real win/win.

    When making the brine, I find it expedient to make it using only half the water, then adding ice to cool it and bring it to a proper dilution. Just be sure to use your Thermapen to check the temp of the brine before adding the chops. Food safety practices say that meat can be in the range between 40°F and 70°F for four hours. Getting the brine on the cool side before you put it in the fridge will ensure that you arent hanging out in that zone for too long.

    Note: After you brine your chops but before you cook them, dry them well with some paper towels. A wet surface will not brown, and youll pump too much heat into the meat as you try to cook off that water. Starting with meat that has been dried off will help you get better browning without overcooking.

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    How Long To Cook Pork Chops On Electric Grill

    HomeHome Cooking

    Many people would agree that grilled foods are one of the best foods in the world. Wherever you go, each place has its own specialty of grilled foods. While some people travel and visit sites near and far to experience excellent and unique grilled foods from various cities and countries, others enjoy prepping and grilling in their homes.

    Traditionally, people use gas or charcoal to grill food, but thanks to modern technology, we now have electric grills that we can use when we host barbecue parties or simply want to enjoy grilled food. Now, some of you may get curious about electric grills and wonder how different they are from traditional ones. Well, nothing to worry about. After reading this article, youll know more about electric grills and even learn how long to cook pork chops on electric grills.

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    How Do You Cook Pork Steaks Without Drying Them Out

    How To Cook Pork Chops Without Drying Them Out Buy bone-in pork chops. Add a flavor boost with a simple marinade. Bring the meat to room temperature before cooking. Start them on the stove finish them in the oven. Add a splash of chicken stock to prevent the meat from drying out in the oven. Buy a meat thermometer it doesnt have to be expensive. Let it rest.

    How To Know When Pork Is Cooked

    Marinated Grilled Pork Chops

    The most important factor juicy pork is to not overcook. Grill pork according to the heat and times in this recipe for best results.

    Here are a few ways to tell if pork is cooked:

    • Internal temp: The easiest and most accurate way is to check with a quick-read digital meat thermometer. The internal temp should reach 145 degrees to be safe.
    • Visual check: Cut into the center of the pork with a knife. It should be slightly pink for medium.

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    Tips For Grilling Pork Chops

    Grilling pork chops is a two-step process:

  • Searing: Sear the chops for 2 minutes per side at high heat or 450°F to lock in the juices. If you want an X or diamond grill marks, rotate the chop 90 degrees after 60-90 seconds of searing.
  • Indirect heat: Move the chops to the grilling rack to finish cooking under indirect heat, which will prevent them from drying out or charring excessively.
  • Follow these tips to get the best grilled pork chops:

    • The thicker the better: Thicker pork chops retain their juices better for more flavor and tenderness, so target 1-2 inches whenever possible.
    • Salt the chops: Salt tenderizes the meat for juicy chops, and optionally you can brine them in salt water for 20-30 minutes too.
    • Pat dry: Grilling wet chops will interfere with the searing process, so remove excess moisture by patting dry with paper towels or a tea towel before grilling.
    • Use a thermometer: Check doneness accurately using an instant-read thermometer once it reads 145°F , remove the pork chops from the grill .
    • Let the pork chops rest: After baking, they should rest for 3-5 minutes to let the juices retreat back into the meat for maximum flavor. Resist the urge to cut into them right away!

    Since theres wide variation among grills, including gas and charcoal grills, pay attention to the grill thermometer to know what kind of heat youve got.

    Boneless Vs Bone In Pork Chops Which Should I Use And Does The Cooking Time Change

    These are both center cuts and the cooking time is the same for each. Boneless chops will be less juicy but have more meat per pound. A bone-in rib chop can have more flavor due to the extra fat. There is another benefit of the extra fat: while grilling the fat will smoke up and infuse smoky flavor into the meat.

    Pro tip: I like to grease the grill grates with vegetable or olive oil for most meats to prevent sticking. This is not required for bone-in pork chops since the fat cooks off and helps lubricate the grill.

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    What Is The Best Cut Of Meat For Grilled Pork Chops

    There are four different cuts of pork chops. The most preferable is the center cut rib chop.

  • Rib Chop: This is the most desirable cut of pork chop. It comes from the rib section and has a large bone running along one side. This cut is very tender with a nice pork flavor.
  • Loin Chop: This pork chop cut has a t-bone in the middle. It has two different kinds of meat on it, with loin meat on one side, and tenderloin meat on the other side. These two meats cook at different rates so it is a more difficult cut to work with.
  • Boneless Chop: This is the most lean cut of pork. It is very easy to over cook this cut and dry it out as it has very little fat, connective tissue, and doesnt have any bones. This is the most commonly sold pork chop cut in the United States, but it is certainly not the most desirable because it is lean, and so easy to overcook.
  • Shoulder Chop: This is the least desirable cut of pork chop and is not commonly found in American grocery stores. They have lots of flavor, but also have a lot of gristle and bones. This cut of chop is best braised.
  • How To Make Grilled Pork Chops:

    How To Cook Thin Cut Pork Chops On A Pellet Grill – Pit Boss Austin XL

    You only need a few pantry staples and about 5 minutes to prepare these pork chops for the grill. Let’s get started!


    • Seasoning blend: garlic powder, kosher salt, dried parsley, dried minced onion and dried basil

    Step 1: Prepare the Seasoning

    We’re using our favorite all-purpose or “house seasoning” on these chops, which is a simple blend of equal parts garlic powder, kosher salt, dried parsley, dried minced onion, and dried basil. We use this seasoning on everything from pork to salmon, chicken to pasta, salads and roasted veggies. It’s truly an all-purpose mixture that makes almost anything taste better, so feel free to mix it up in bulk and keep it in your pantry for any variety of other uses!

    Step 2: Season the Pork Chops

    Pat the pork dry, rub with olive oil, and then sprinkle with seasoning. I typically use about 1 teaspoon of olive oil per chop and about ¼ teaspoon of seasoning on each side. You can obviously adjust these amounts to suit your personal taste, though.

    Step 3: Grill the Pork Chops

    Heat the coals, gas grill or indoor grill pan to medium-high heat. Brush the grates with oil to prevent sticking, and then grill the chops for about 5-6 minutes per side. The pork is done when it reaches an internal temperature of 145 degrees F.

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    Here Are Four Simple Steps For Creating A Scrumptious Pork Loin At Home:

    1. Prep the meat. Preparing your roast for grilling is quick and easy! Begin by trimming any connective tissue on the pork loin. Next, drizzle the outside of the roast with olive oil and season well on each side with Smokey Mos BBQ Spice Rub. Pat the spices on the ribs so that they stick to the meat. The rub flavors the meat and makes for a thin, crispy crust. The pork loin can be trimmed and rubbed up to 24 hours in advance. Remove from the refrigerator 30 minutes before grilling.

    2. Fire up the grill. To cook pork loin, we suggest using a grilling technique known as zone cooking. One area of the grill will be turned to high, while the other will be low or unlit. Use the high-heat area for direct cooking use the low-heat area to cook it to the correct internal temperature over indirect heat.

    If youre cooking with a charcoal grill, arrange the coals on one side of the grill and leave the other side empty. If youre using a gas grill, heat one side to high or medium-high heat and leave the other side unlit.

    3. Cook. Sear the loin for 5 minutes per side over direct heat. Then, move it to indirect heat. Cook the roast for 1 to 1 ½ hours, or until the pork reaches an internal temperature of 145°F. The rule of thumb is 20 minutes of cooking time per pound. Aim for a mahogany color on the outside and a rosy pink inside.

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