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.
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Barbecue Pork Recipes
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.
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Cuts Of Pork
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
1 inch (2.5cm) thick chump or loin chops
1 pound (450 grammes) of pork fillets
12 to 15 minutes, turning frequently
larger joints cooked over indirect heat
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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