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What are the best cuts of Pork to grill on my charcoal barbecue?

I just love charcoal barbecuing! The smoke, the flavour. Gas just can’t even compare.

What are the best cuts of pork to grill?

Any suggestions would be greatly appreciated.

Thanks.

The two cuts we enjoy the most are thick cut chops with the bone in or pork tenderloin.

This entry was posted on Saturday, February 27th, 2010 at 8:30 pm and is filed under barbecue grill. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

9 Responses to “What are the best cuts of Pork to grill on my charcoal barbecue?”

  1. Boneless center cut loin chops or baby back pork ribs, IMO.
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  2. The two cuts we enjoy the most are thick cut chops with the bone in or pork tenderloin.
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  3. Mopar Muscle Gal on February 28th, 2010 at 2:47 am

    marinated pork tenderloins are awesome to grill
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  4. Most all cuts of pork will grill very well. I like thick double cut pork chops, Sometimes with a stuffing of sorts, or brined in soy sauce, tendorlion is alwys good. The hands down favorite has got to be some good BBQ pork ribs !
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  5. My favorite are center cut chops but tend to be a little pricey. I buy the whole boneless pork loin when it goes on sale and slice my own into the thickness I want. I love to cook them slowly with some red plum jelly glaze. Just Melt a small jar of jelly with 1/4 stick butter. Baste the chops when nearing finish of cooking and it forms a wonderful glaze. ENJOY!!
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  6. Tenderloin & ribs both get my vote. Cook them slow on the spent charcoal. mmmmm !
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  7. Bone in rib chops
    Bone In Country style ribs
    Baby back ribs
    Back ribs
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  8. The best cut of any meat is usually the tenderloin and pork is no exception. If you choose, you can cut the tenderloin into chops of whatever thickness you prefer (usually 1/2" – 1 1/2" is most typical). If you cut them thicker you can stuff them which can be a nice change of pace.

    If you keep the tenderloin whole, one of my favorite ways to cook it is to butterfly the entire tenderloin so it’s one giant flat piece of pork. Put a thin layer of fruit, chutney, and/or preserves across the pork and roll it up. Tie it with string or wrap it tight enough in foil that it doesn’t unwrap and either roast it or cook it on the top rack of the grill in the indirect heat.

    Here’s a recipe where they used an olive tapenade in lieu of fruit compote. There are many great tenderloin recipes without cutting them into chops if you prefer. There’s also a lot of great ways to cook chops too, but regardless the tenderloin is the best cut hands down.

    http://allrecipes.com/Recipe/Pan-Roasted-Pork-Tenderloin-with-a-Blue-Cheese-and-Olive-Stuffing/Detail.aspx

    Cheers

    =Dave
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  9. Butterfly chops are always my favorite.
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