Barbecue Pork Recipes.
Different Cuts Of Pork And How Long To Cook Them For

Everyone has his or her own favourite barbecue pork recipes and probably the first barbecue food that any one tries is barbecue pork ribs. There's something about the aroma of pork on a grill or in a smoker that epitomises everything that is barbecue, in a way that no other barbecue food can do.

Either select a recipe from the list below or read more of this page for general information about the different cuts of pork and guidelines on cooking times.

If you try and like the barbecue pork recipes below, please come back as we're adding more all of the time. Even better, why not sign up for our free newsletter and keep up to date with the barbecue recipes as we're adding them.

Barbecue Pork Recipes

Barbecue Caribbean Pork

Barbecue Pork and Apple Kebabs

Barbecue Pork Ribs

Barbecue Peri-Peri Pork
The recipes above are all based on your barbecue pork meat being grilled on a barbecue.

If you've a smoker, we've some guidelines on how to smoke barbecue pork ribs.

If you don't have a smoker but are interested in finding out more about how a smoker can enhance your barbecue experiances, take a look at our barbecue smokers page.

Search for barbecue recipes using Google.


Cuts Of Pork

  • Leg - a large joint of pork that can often be boned and rolled, but tastes great when barbecued on the bone. The leg joint can be cut in to various smaller joints.
  • Shoulder - a large joint of pork that's usually sub-divided into spare rib and blade. It can be boned or left on the bone.
  • Spare rib - don't confuse this with spare ribs. This cut should be a lean cut and can have more fat than other cuts of pork.
  • Spare ribs - this is the classic cut for barbecue pork recipes. Coming from the belly of the pig it is removed in one piece, which is ideal for smoking, or further cut into separate ribs.
  • Loin - this is a prime cut and can be boned or left on the bone. The loin is often cut into smaller chops and steaks which are ideal for the barbecue grill.
  • Fillet or tenderloin - a prime piece of meat with only a small amount of fat. It can be cut into escalopes or cubes for making into kebabs.
  • Belly - a cheap and fatty cut of pork, but full of flavour. Can be grilled either of or on the bone, as a full joint or cut into slices.
  • Hand and spring - from the foreleg of the pig. This cut is rarely used in barbecue pork recipes.

Cooking Guidelines

The cooking times below are given as a guide for barbecue pork recipes. As with all barbecue cooking, the times can only be approximate because the thickness of the pork meat can greatly affect the cooking times. It'll take longer to cook a thick piece of pork than it will a piece of the same weight but much thinner. The distance that the pork meat is from the heat also has an effect on the cooking time; the closer the meat is to the heat, the faster it'll cook. A final factor to consider is the weather. It'll take longer to barbeque pork on a cold day than it will on a hotter day.

When you're using the barbecue pork recipes included within this site, remember that with a large joint of pork it's important to ensure that it's well cooked on the inside and the easiest way to check is to use a meat thermometer. Remember to push the thermometer into the thickest part of the pork. Once your joint of barbecue pork is cooked, move it to a resting board and cover it tightly with a piece of foil. Resting it for 5 to 10 minutes will allow the juices to soak back into the joint making it moist and easier to carve.

Unless otherwise stated, the times shown below are based on cooking the pork over medium hot bbq coals using the direct method. This should ensure that your barbecue pork is well done but still juicy and not dried out.

3/4 to 1 inch (2 to 2.5cm) of thick boneless steaks
7 to 8 minutes on each side

1 inch (2.5cm) thick chump or loin chops
8 to 10 minutes on each side

1 pound (450 grammes) of pork fillets
25 minutes, turning frequently

pork kebabs 12 to 15 minutes, turning frequently

larger joints cooked over indirect heat
allow 25 to 30 minutes per pound (450g) plus 25 minutes. The pork will be well cooked inside if the internal temperature is 170 dregrees F (75 degrees C) when tested, at its thickest part, with a meat thermometer.

Before cooking your pork, cut off any excess skin fat and sinew and trim the cut neatly.

We hope that you enjoy the barbecue pork recipes that we've included within this site. If you've any questions, requests, tips or recipes that you'd like to share, we'd love to hear from you.

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