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Internal Pork Temp

ChuckChuck Posts: 812
edited 4:27PM in EggHead Forum
I've had my egg for well over a year now and have had many fantastic meals. I've always cooked by feel but have just decided to invest in an internal temperature wireless thermometer (vs taking a little slice here and there to check doneness...). So my first thing to cook is a french cut, bone in pork rib roast. After perusing the archives I'm really confused as to what temp to pull the roast off the egg. I've seen as low as 140 and as high as 170. Juicy is better and over cooking wrecks a potentially good meal, but would love some definitive opinions based on experience. Any help would be appreciated.[p]Thanks.[p]


  • AZRPAZRP Posts: 10,116
    It is all personal preference, but I would pull and rest at 145. -RP

  • Celtic WolfCeltic Wolf Posts: 9,773
    Chuck,[p] The leaner cuts get the lower temps (chops, loin). The less lean cuts (butts, shoulders) get the higher temps. FYI: the high temp for pork is around 200.
  • stikestike Posts: 15,597
    i'd pull a roast at 135/140.
    it will coast to 145/150 sitting on the platter.[p]but if it were a butt, 200. maybe 190/195 if i'm in a hurry. different types of heat (long slow cooks) are used for cheaper cuts because they literally transform the meat. but if it is a roast or steak, you cook hot and fast just til 'done'. 140 say.[p]hard grey pork was gramma's method. pork now is much safer. anyway, the dreaded trichinosis (which caused gramma to cook pork to death in the first place) dies at 140, after brief exposure, so you are safe at that temp. bear in mind, though, there hasn't been a case of trich from commercially obtained pork (supermarket) in a long long loooooong time anyway.[p]trich shows up in home-grown pork and wild boar.

    ed egli avea del cul fatto trombetta -Dante
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