National Pork Board

Authority

Industry technical body

Territories

US

Primacy

primary

Commercial interest

none

Retrieved

2026-08-14

State

Read and citable

Original document

The Pork Board's full cooking chart, retrieved as a PDF and read in full — method by cut by thickness or weight. It is a SECOND DOCUMENT FROM AN EXISTING PUBLISHER and adds no independence at all; what it adds is cut coverage BBQHQ did not have, most usefully a barbecuing row for shoulder at 45–75 minutes per pound over indirect medium heat, which is a stated rate rather than a window and is recorded as one.

Culinary practice, Technical

• Explicitly not safety: Established and unchanged: a levy board funded to sell pork may not carry a claim about when pork is safe. BBQHQ's own checks refuse it and the endpoint traces to FSIS.

• “Ribeye (Rib) Pork Chop 3/4-inch 145°-160° F. 8-12 min.”

  The National Pork Board gives pork chops grilled over direct medium heat, turned once, 8 to 12 minutes at ¾ inch thick and 22 to 35 minutes at 1½ inches, to 145–160 °F.

  Thickness:

  Indexed by THICKNESS rather than by weight, which is the right axis for a chop and matches how AHDB times a steak.

  Method:

  Over direct, medium heat; turn once halfway through grilling.

  Endpoint:

  145-160 °F followed by a three-minute rest, which is the FSIS figure restated by a body restricted from the safety domain. The endpoint continues to trace to FSIS.

• “Tenderloin 1-11/2 lbs. 145°-160° F. 20-30 min.”

  The National Pork Board gives a pork tenderloin of 1 to 1½ pounds 20 to 30 minutes grilled over direct medium heat, to 145–160 °F.

  1 to 1½ lb, about 450 to 680 g.

• “Blade (Shoulder) Pork Roast 3-4 lbs. Tender 45-75 min. per lb.”

  The National Pork Board gives a blade (shoulder) pork roast barbecued over indirect medium heat at about 325 °F a rate of 45 to 75 minutes per pound at 3 to 4 pounds, and 30 to 45 minutes per pound at 5 to 6 pounds, cooked to tender rather than to a temperature.

  Shape:

  A rate, not a window — the brisket problem exactly, and it is recorded as a rate for the same reason. Multiplying it is BBQHQ's arithmetic and belongs on the profile with the working shown, not on the observation.

  The rate FALLS as the joint gets bigger, from 45-75 min/lb at 3-4 lb to 30-45 at 5-6. That is worth noticing next to Texas A&M's flat hour-per-pound for brisket: this publisher does not believe the rate is constant.

  Endpoint:

  'Tender' rather than a temperature. The Pork Board declines to give this cut a number, which is a texture endpoint and is how the cut is actually judged.

  Method:

  Barbecue over indirect medium heat, about 325 °F.

• “Pork Back Ribs 11/2-2 lbs. per rack Tender 11/2-2 hrs.”

  The National Pork Board's rib times — back ribs 1½–2 hours, St Louis style spareribs 1½–2 hours, country-style ribs 1–1¼ hours — appear in its roasting and baking section at 350 °F, not in its grilling or barbecuing sections.

  Method:

  An oven at 350 °f. Recorded and deliberately NOT attached to any barbecue rib profile: the spareribs disagreement between Weber and this publisher is about barbecued ribs, and dropping an oven figure into it would resolve a real disagreement with an irrelevant number.

  Its value is precisely that it is not comparable. A reader wondering why BBQHQ publishes no sparerib window can see that this publisher's other rib figure is for a different cooker.