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FoodDocs - Pork Barbecuing Chart

The document provides cooking time recommendations for various cuts of pork barbecue. It lists different pork cuts like ribs, loin, blade and their recommended thickness or weight. For each cut, it specifies the target internal temperature and average recommended cooking time in minutes per kilogram or total minutes until the meat is tender. A 3-minute resting period is recommended after the target internal temperature is reached.

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Dũng Cao
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9 views1 page

FoodDocs - Pork Barbecuing Chart

The document provides cooking time recommendations for various cuts of pork barbecue. It lists different pork cuts like ribs, loin, blade and their recommended thickness or weight. For each cut, it specifies the target internal temperature and average recommended cooking time in minutes per kilogram or total minutes until the meat is tender. A 3-minute resting period is recommended after the target internal temperature is reached.

Uploaded by

Dũng Cao
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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*Apply a 3-minute resting period after the target internal temperature is reached.

Pork barbecuing Internal Average Recommended Cooking Time


Thickness/Weight
temperature* (min. per kg OR total min.)

Spareribs (St. Louis style) 1.6 to 1.8 kg/rack 2.75 to 3.50 hours until tener

Pork Back Ribs 0.7 to 0.9 kg/rack Tender 3.50 to 4.75 hours until tender

Ribs Country-Style Ribs 1.35 to 1.8 kg 1.5 to 2.25 hour until tender

3.6 to 4 kg 18 to 33 min/kg
Whole Pork Loin (Boneless) 63°C to 71°C
4.5 kg 29 to 36 min/kg

0.9 kg 45 to 58 min/kg
Sirloin Pork Roast
1.35 to 2.25 kg 30 to 38 min/kg
Loin Roast
63°C to 71°C
(Bone-In) 0.9 kg 49 to 51 min/kg
Ribeye (Center Rib)
Pork Roast
1.35 to 2.25 kg 30 to 38 min/kg

0.9 kg 45 to 58 min/kg
Pork Loin Center Roast
1.35 to 2.25 kg 27 to 33 min/kg

Loin Roast New York (Top Loin) 0.9 kg 45 to 58 min/kg


63°C to 71°C
(Boneless) Pot Roast 1.35 to 2.25 kg 27 to 33 min/kg
0.9 kg 45 to 58 min/kg
Sirloin Pork Roast
1.35 to 2.25 kg 27 to 33 min/kg

1.35 to 1.8 kg Tender 1.5 to 1.75 min/kg

Blade (Shoulder) Pot Roast


2.25 to 2.7 kg Tender 1 to 1.5 hr until tender

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