Grilling and barbecuing

Although many people use the terms interchangeably, barbecuing usually refers to slow cooking over indirect heat or hot smoke, while grilling is a fast process over high heat (either from hot coals of charcoal or a propane gas grill).

Using indirect heat (barbecuing) works well for larger cuts of pork like shoulder roast, or pork loins, while direct grilling is best for pork chops and finishing ribs.

• Always clean and lightly grease grill before use.
• Preheat the grill before cooking.
• If using indirect heat, preheat the BBQ with all burners lit (if using propane grill), then set one side of the grill to MEDIUM and shut off the other side (if using charcoal, pile all coals to one side of the grill only). Place meat to the “off” side of the grill and close lid.
• If using a BBQ sauce or marinade that contains sugar, lower the temperature and watch carefully – it can burn easily.
• Use tongs to turn meat; do not pierce with a fork.

Cooking times can vary when using the BBQ depending on the temperature of the outside air and the wind conditions – use a meat thermometer to know when the meat is done.

Thank you to “Put Pork on Your Fork” for all the information.

Here’s some more great information about grilling ribs! http://www.fix.com/blog/guide-to-grilling-ribs/