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 |
40 min/kg* |
| Loin Roast, half, bone-in |
2 - 2.7 kgs |
Indirect |
40 min/kg* |
| Loin Roast, half, boned & tied |
1.3 - 2.2 kgs |
Indirect |
40 min/kg* |
| Loin Roast, rib or sirloin end, bone-in |
1.4 - 1.8 kgs |
Indirect |
40 min/kg* |
| Shoulder Roast, (picnic or butt) bone-in |
1.8 - 2.7 kgs |
Indirect |
40 min/kg* |
| Shoulder Roast, (picnic or butt) boned & tied |
1.3 - 2.2 kgs |
Indirect |
40 min/kg* |
| Tenderloin (fold & tie thin end under for even thickness) |
0.22 - 0.45 kgs |
Indirect |
40 min/kg* |
| Spareribs |
1.3 - 1.4 kgs |
Indirect |
40 min/kg* |
| Spareribs, country style |
1.4 - 1.8 kgs |
Indirect |
40 min/kg* |
| Boneless Cubes (for kabobs) |
1.75 cms |
Direct |
40 min/kg* |
| Boneless Cubes (for kabobs) |
2.5 cms |
Direct |
40 min/kg* |
* Meat near bone is no longer pink.