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Pork is incredible in all it's forms. However, it can be a little tricky to know how to grill each kind. These tips make it so easy, you'll be blown away.

The Best Tips For Grilling Any Pork Include: 

Meathead Goldwyn is  the editor of the barbecue fever-dream website AmazingRibs.com, the author of The Science of Great Barbecue and Grilling.  He’s our go-to guy on how to grill pork.

Ribs need to be cooked low and slow

Grill: Cook them over indirect heat at a low temp with a little smoke. A good number to shoot for is around 225 degrees. You want to melt that connective tissue, which can become really tough if you cook your ribs too hot and fast. Leave 'em on the grill for about three to four hours for baby back, and five to six for spares.

Season: They're fantastic with or without a sauce, but if want to use a sauce, put it on at the end so it doesn't burn.

Loin is best brined

You can either soak it in a liquid brine or dry brine, which is when you sprinkle salt on it a few hours before cooking.

Grill: The temperature at which one grills should depend heavily on how thick the meat is. If it's a thick piece of meat, you can't cook it very hot or you'll burn the outside before the inside is done. If it's a 1/2in or so, you can cook it hot and fast — you want a dark sear. Sear is flavor. I like to do a reverse sear. That means you start at a low temperature and gently warm them,  finish on a hotter temperature with the lid up.

Season:  I like to use a little paprika for color, garlic, onion, rosemary, and ginger .

Tenderloin takes well to Asian flavors

Grill:  You've gotta be careful with this cut — there's a narrow end and a fat end. So you always, always, always set up your grill with two zones. I lay the fat end over the hot zone and let the thinner end hang out in the cooler zone. When you're warming meat, cook with the top down — that's roasting. When you want to sear, lift the lid, move the meat over to the hot side,  crank up the heat. Don't leave it there for long — flip often.

Season: The whole tenderloin takes very well to some simple salt and pepper or a soy-based marinade or glaze, like a teriyaki or Yakitori sauce.
Pork chops are great with a dry rub

Grill : You want to cook the interior of the meat first and then the exterior. That reverse-sear technique again.  Take it up to about 130 in the indirect heat zone,  move it,  sear in the hotter zone. Flip it every couple of minutes.

Season: I'm a big fan of Memphis Dust Rub for this.

Pork shoulder makes the best pulled pork

Grill:  Usually you cook it for hooourrsss, low and slow, with the top down so it's a convection. Like, six to eight hours in indirect heat  with the smoke circulating and you get pulled pork when you're done. You cook it all the way up to 203 degrees.

Season: I prefer mine plain with a little BBQ sauce.
Ham only needs to be heated

Grill :  It's cured, which means it's pre-cooked so it only needs to be heated.

Season:  It works really nicely with sweet glazes. Jam and jellies are a great base for a homemade sweet glaze.

Pork belly tastes great with pickles

Grill:  You want to cook it slowly so that all that fat renders. Then, you get a quick sear on at the end. For a 1/2lb cut of belly, I'd put it on indirect heat for an hour or so, and then move it over to the direct heat side. Flip until it's crispy.

Season: It's really great with Asian flavors. I like to make a quick pickle.

Finished!

Now that you know the incredible tips for grilling any and all pork, you may want to have it more often. Have you followed any of these tips when grilling your pork yet?

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Article Source: Thrillist