Test Kitchen Tips:
o The easiest way to prevent pork from sticking to the grates is to clean and oil your grill grates well before grilling.
o Basting your ribs during the last few minutes of grilling prevents sauces with high sugar content from burning.
o Tough, burnt pork? No thanks. To avoid overcooking, remove pork from the grill just before internal temperature reaches 71°C (160°F), and allow to rest 10 minutes before serving. The temperature will continue to rise slightly (this is okay!). This will allow the juices be redistributed.
o When it comes to grilling, the right cut of pork can make or break your meal. Add these to your list of go-tos:
o Pork Tenderloin: one of the most tender, lean cuts available, it’s easy to prepare and impressive to serve.
o Pork Shoulder: great for crowds, it’s usually seasoned with a rub and then cooked slow and low until it is tender enough to pull.
o Bone-in Center Cut Pork Chops: chops can be marinated, seasoned or rubbed, then quickly grilled over direct high heat for juicy, tender meat and a flavour-loaded crust.
o Baby Back Ribs: tender and tasty, this cut makes for an impressive entrée at your backyard BBQ. Look for other popular varieties like spare and St. Louis ribs, too.