5 Tips For Barbecuing Pork

There is nothing like the taste of mouth-watering, barbecued pork. The good news is that you can learn to grill like a pro and be the envy of all your family and friends who also happen to love grilled pork. Here are a few pointers. Selection

The first step you need to take is to choose the right pork chops. Some pieces are not suitable for the flame. For example, blade chops end up being too tough after grilling.

Pork Ribs

Pork ribs should be cooked under indirect heat. If you have a substantial number of ribs, you can push the coal onto one side of the grill and the ribs on the other side. Barbecue them slowly while adding a little bit of coal from time to time.

Pork Tenderloin

Choice of cut is also important with pork tenderloin. A cut from the back of the pig where there is little or no fat is the best. Start grilling with direct heat and finish off with indirect heat.

Pork Shoulder

Pork shoulder usually is not very tender, but its juiciness makes up for its relative toughness. Marinate these pieces with your favourite ingredients. Grill slowly over indirect heat until fully cooked.

Pork Brine

Typically adding one part salt to four parts water makes the perfect brine solution. Ensure you soak the salt for at least one and a half hours before you can start smoking the meat.

For best results, purchase Alberta’s favourite pork chops from Spragg’s Meat Shop.


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About Spragg’s Meat Shop

Spragg’s Meat Shop is a family owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.