Pork on the BBQ — Spareribs, Pulled Pork & more

Ribs that fall off the bone, pulled pork with a crispy bark, pork belly with a golden-brown crust — pork is the heart of BBQ culture. It’s versatile, forgiving, and perfect for low & slow cooking with a dry rub. On this page, you’ll find everything: recipes, rub advice, and technical tips.

Which dry rub suits pork?

Pork has a mild, slightly sweet flavor that pairs well with both classic and adventurous rubs. These are our top choices:

  • Memphis BBQ Rub — smoked paprika, brown sugar, black pepper. The classic choice for ribs and pulled pork. Gives a deep, sweet-smoky bark. Ideal for beginners.
  • Carolina Gold — mustard-based, slightly tart, golden bark. Fantastic on pulled pork and pork shoulder. A surprising but irresistible combination.
  • Jamaican Jerk — allspice, scotch bonnet, thyme. Spicy and herbaceous — gives ribs a Caribbean twist you won't soon forget.
  • Toscana Fire — roasted fennel seeds, smoked paprika, cayenne. Italian-inspired and surprisingly good on pork belly and shoulder.

→ View the complete overview: Which BBQ rub for which meat?

🔥 Ready to start? Freshly mixed after your order — not off the shelf.

→ 3-Evening Pack — 3 rubs of your choice   → View all rubs

Recipes: pork on the BBQ

🥩 Spareribs

Spareribs are perhaps the most beloved BBQ dish in the Netherlands. Low & slow cooking at a low temperature — patience is rewarded with meat that slides off the bone and a crispy, flavorful bark.

🐷 Pulled Pork

Pulled pork is the ultimate low & slow challenge. A pork shoulder on the BBQ for 6–10 hours — the result is shredded meat with an incredible depth of flavor. Perfect for a large group.

🥩 Pork belly & pork tenderloin

Pork belly gives an incredibly crispy bark due to its high fat content. Pork tenderloin, on the other hand, is the quick option — on the table in 20 minutes with a perfect smoky flavor.

→ View all BBQ recipes

Technical tips for pork on the BBQ

Internal temperatures for pork

  • Spareribs: 93–98°C internal — done when the meat easily pulls away from the bone
  • Pulled pork (pork shoulder): 93–97°C internal — done when the meat easily pulls apart
  • Pork belly: 70–75°C internal for juicy meat, higher for extra crispy bark
  • Pork tenderloin: 63–68°C internal — do not overcook, otherwise it will be dry

→ Internal Temperature Pork — complete guide per cut
→ How to measure internal temperature? Practical guide
→ Complete guide: BBQ temperatures & cooking times

The BBQ Stall for pulled pork

With pulled pork, you almost always encounter the stall — a phase where the internal temperature remains constant for hours around 65–70°C. Completely normal. Do not panic, do not increase the temperature.

→ What is the BBQ Stall? Cause, duration, and solution

The perfect bark on pork

A good bark is the calling card of your BBQ. Dry rub + low temperature + patience = that crispy, dark, flavorful exterior. No sauce needed.

→ The Bark and the Smoke Ring: what is it and how does it form?

After the BBQ: leftovers and storage

Pulled pork and ribs are often even tastier the next day. Store leftovers well and use them in wraps, on pizza, or in a sandwich.

→ After the BBQ: processing leftovers, storing rub & cleaning the BBQ

Which rub do you want to try?

Still not sure which rub to choose for your next pork session? Our packages are the perfect way to discover multiple flavors:

  • 3-Evening Pack — 3 bags of 50g of your choice. Try Memphis, Carolina Gold, and Jamaican Jerk, for example.
  • Starter Pack — 3 bags of 100g of your choice. For those who frequently make ribs or pulled pork.
  • All-in Pack — all 6 flavors at once. For the true BBQ enthusiast who wants to discover everything.

→ Still not sure which rub suits your meat? Use the selection guide.