Pork Temperature on Grill

Pork Temperature on Grillの基本情報から最新動向までを一挙に解説しました。

You can’t guess pork temperature by poking it. You just can’t. I’ve tried. I’ve failed.

Buy a good instant-read thermometer. They cost like, twenty bucks. It’s cheaper than a trip to the ER or a ruined dinner.

Stick it in the thickest part of the meat. Not touching bone. Bone lies. It’s a dirty liar.

The Cuts Matter (A Lot)

Pork chops? Thin ones cook fast. Too fast. One minute they’re raw, the next they’re sawdust.

Pork Tenderloin Cooking Temperature Chart at Dollie Guth blog

Go for thick-cut chops. An inch and a half. They’re forgiving. They let you get a nice sear without murdering the inside.

Pork tenderloin is a diva. It’s lean and cooks unevenly. I sear it on high heat, then move it to indirect heat. Like a spy hiding from a drone.

The Ribs Situation

Ribs are a different beast. You don’t cook them to 145°F. That would be like chewing a tire.

For ribs, you want 203°F. Yes, you read that right again. That high heat breaks down the collagen. Makes them fall-off-the-bone stupid.

Low and slow is the game. 225°F smoker or grill. Wrap them in foil when they hit 165°F. That’s the “Texas crutch.” Sounds fancy, right? It’s just foil.