On a recent trip to the American Royal, we watched as pitmasters pushed the boundaries of temperature and took their meat way past the USDA recommended temps for pork, brisket and ribs. When the goal is tender, flavorful BBQ, forget what you think you know about chef recommended temps and aim a little higher.
Pork: Key Temperatures and Cooking Tips
A perfectly cooked pork chop is something to be admired. Packed with flavor, this “other white meat” is a blank canvas that begs to be painted with flavors that are both salty and sweet.
Pork is one of those tricky cuts of meat that we’ve never been quite sure about. A less than well-done piece of pork had always been considered a hot bed for salmonella and ultimately a recipe for disaster. However, recent improvements in the way pork producers care for their animals has us rethinking what safe pork looks like.
The experts seem to be split down the middle when it comes to ribs and temperature. Not only does the perfect internal temperature come into question, but the very idea of using a thermometer (at all) may put your grilling techniques under review.