Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

I need some tips on grilling pork(HELP)

edited 5:16AM in EggHead Forum
My pork is getting to dry when grilling it is it the rub I'm using someone please help or is it the temp????????????????????


  • spbull472spbull472 Posts: 128
    cyndi3,[p]The rub shouldn't be the issue, how are you grilling your ribs? Direct? Indirect? Temp? Time?
  • AZRPAZRP Posts: 10,116
    Probably the internal temp, do you have a thermometer? -RP

  • MickeyTMickeyT Posts: 607
    cyndi3,[p]A little more info on what your cooking would be best.[p]Bone in 1/2'" chops take about 4 minutes a side at 350.
    Pork tenderloin can be pulled at 125-130 and rested for 10 minutes. Perfect every time. If that temp scares you pull at 140.[p]Hope this helps.[p]Mick

  • Judy MayberryJudy Mayberry Posts: 1,991
    Good advice! I do the same. In between the two I recommend the boneless loin pork steaks from Costco--they're about 1-1/2 inches thick. Treat them like a tenderloin.[p]Mickey, I'm still using your wooden rings and love them! They're fun to use.

    Judy in San Diego
Sign In or Register to comment.
Click here for Forum Use Guidelines.