BBQ Cooking Times
Pork Cooking Times
Thermometer Temperature: Medium = 71°C, Well Done = 77°C
| Cut of Meat |
Weight / Thickness |
Method |
Approx. Cooking Time |
| Half Leg, (shank or butt), bone-in |
2.7 - 3.6 kgs |
Indirect |
11 - 14 min/kg* |
| Loin Roast, half, bone-in |
2 - 2.7 kgs |
Indirect |
10 - 11 min/kg* |
| Loin Roast, half, boned & tied |
1.3 - 2.2 kgs |
Indirect |
9 - 10min/kg* |
| Loin Roast, rib or sirloin end, bone-in |
1.4 - 1.8 kgs |
Indirect |
13 - 14min/kg* |
| Shoulder Roast, (picnic or butt) bone-in |
1.8 - 2.7 kgs |
Indirect |
12 - 13min/kg* |
| Shoulder Roast, (picnic or butt) boned & tied |
1.3 - 2.2 kgs |
Indirect |
14 - 14.5min/kg* |
| Tenderloin (fold & tie thin end under for even thickness) |
0.22 - 0.45 kgs |
Indirect |
18 - 22 min. total |
| Chops (loin, rib, shoulder); leg, steaks |
1.75 cms |
Direct |
4 - 5 min./side** |
| Chops (loin, rib, shoulder); leg, steaks |
2.5 cms |
Direct |
5 - 7 min./side** |
| Chops (loin, rib, shoulder); leg, steaks |
3.75 cms |
Direct |
8 - 10 min./side** |
| Spareribs |
1.3 - 1.4 kgs |
Indirect |
1 - 1 1/4 hrs. total |
| Spareribs, country style |
1.4 - 1.8 kgs |
Indirect |
1 - 1 1/4 Hrs. total |
| Boneless Cubes (for kabobs) |
1.75 cms |
Direct |
8 min. total |
| Boneless Cubes (for kabobs) |
2.5 cms |
Direct |
12 - 14 min. total |
Note: Meat thermometer registers 66°C to 68°C.
Note: Meat near bone is no longer pink.