Key Temps: Juicy Grilled Pork Chops
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Key Temps: Juicy Grilled Pork Chops

Pork chops have two terrific points going for them. First, they are delicious. Second, they are cheap. It’s hard to find a cut of meat (besides boneless skinless chicken thighs) that delivers so well for so little money. And if they’re thick pork chops, well, that’s even better. But here’s the thing: pork chops only…

Spare Rib cooked perfectly
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How to Smoke Spare Rib Temps: Barrel-cooked Method for Glory

If it’s summer, it’s time to barbecue! And what comes to mind when you think about BBQ if not ribs?—specifically juicy, tender, smoky pork spare ribs. Outstanding taste and texture in spare ribs are not hard to master if you understand the basic principles of time and temperature during your cook. Here, we’ll give you…

Slicing the stuffed pork loin
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Grill-Roasted Stuffed Pork Loin: Indirect Heat for Delicious Results

After the initial, requisite summer grilling run on hamburgers and hotdogs, dedicated outdoor cooks will turn their gaze to more complex, more involved, more—dare I say it?—interesting dishes. I know, I know—I’ve ranted and raved about the qualities of a good burger, but from a cooking standpoint, a burger doesn’t offer the excitement of some…

Three racks of cooked pork ribs
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All About Pork Ribs, and the Thermal Path to Juicy Tenderness

If you offer me properly cooked brisket, pulled pork, or pork ribs and said I could only have one of them, chances are good that I’d pick the ribs. There’s something so satisfying about the gentle tug it takes to pull the meat from the bone, the tactile feel of eating with your fingers, the…