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Look under the lids of grills around the country and you'll find one thing for certain - America's love affair with barbecue and grilling is hotter than ever.

Home cooks are hip to backyard barbecue and doing whatever it takes to create the irresistible smoky taste made possible only through grilling. Whether it's a weeknight craving for grilled sausage or the need to relax on Sunday with a slow-cooked roast, grilling fits into every type of schedule - from on-the-go to on-the-hammock. No matter what your grilling occasion or time limitation, the following pointers can ensure a perfect match with pork - an ideal meat choice for grilling - every time.

Quick 'Que Cuts
When there is no time for slow cooking over low heat, busy cooks need simple solutions for satisfying family appetites. Grilling is a great time-saver, especially when using the following pork cuts, which require only 10-30 minutes on the grill.

• Tenderloin: When prepared over direct heat, a 1-pound pork tenderloin typically calls for only 15-25 minutes of grill time. For healthy kabobs or lean appetizers, cut up your tenderloin into bite-sized cubes. Need some recipe ideas for grilled Tenderloin? Smoke & Fire Pork Tenderloin with Sweet Onion Slaw or Southwestern Grilled Pork Tenderloin.
  
• Sausage: Whether you call them bangers, sags, kielbasa, wieners, frankfurters, dogs, brats or links, grilled sausages are a mainstay on the grill. For perfectly grilled sausages every time, cook over medium heat to prevent the casing from bursting and losing juices. Ready-to-eat sausages come packaged fully cooked, so most only require warming on the grill. However, fresh sausages need to be grilled for approximately 10-20 minutes. Try these recipes for Grilled Italian Sausage and Potato Salad or Street Fair Italian Sausage and Peppers.
  
• Chops: When time is of the essence, rely on pork chops for a casual and fast family meal. Available boneless or bone-in, pork chops come in a variety of cuts, including center loin, rib chops and sirloin chops. Even thick 1-inch chops are ready to serve in 10-12 minutes when cooked over direct heat. When finished grilling, add flavor with simple sauces, salsas or chutneys. Americas Favorite Pork Chops are always a good choice or grill on the wild side with these recipes for Chuletas Adobado con salsa fresca de cebolla y cilantro, Calypso Pork Chops or Cajun-Style Spiced Pork Chops.

Time Is on Your Side
For those with time on their side, large, less tender cuts like ribs, roast or pork shoulder make for a delicious leisure pursuit. Barbecuing - considered the "country cousin" of grilling - is the practice of slow cooking pork for hours at low temperatures using coals, smoldering logs or wood chips. Patience pays dividends when cooking pork "low and slow" as the meat becomes infused with an unforgettable, mouth-watering smoky flavor.

If barbecuing is on your outdoor summer entertaining menu, try these slow-cook pork cuts that will satisfy your cravings with tender, juicy roasts and finger licking barbecued ribs.

• Ribs: Ribs are the quintessential American staple for grilling. Of the many Americans who barbecue pork at home, more than two-thirds (67 percent) say ribs are their favorite cut to grill. Pork ribs can vary in size and amount of meat, but all pork ribs offer great barbecue possibilities. Kick back while ribs cook over medium-low, indirect heat for 1½ to 2 hours or until the meat "wiggles" away from the bone. Not only will you feel relaxed, but so will the ribs.
  • Back Ribs: Also known as "baby back ribs" because these ribs are cut from the blade and center section of the loin, and thus are smaller than spareribs. They are known for the "finger meat" between the bones. Back ribs are a favorite rib choice because of the large amount of meat they offer. All- American Pork Baby Back Ribs or Kansas City Style Pork Back Ribs are favorite recipes for finger lickin' ribs. Try a spicy barbecue beat with Latin Pork Back Ribs with Smoky Pineapple-Mango Sauce or cater to the sweet lovers at your gathering with Five-Spice Ribs with Molasses Glaze.
    
  • Spareribs: Cut from the underbelly or side of the hog, spareribs are the least meaty variety of pork ribs, but are big on flavor. St. Louis-style spareribs are spareribs with the breast bone removed. Backyard barbecue spareribs are guaranteed to bring rave reviews.
    
  • Country-Style Ribs: The meatiest of pork ribs, country-style ribs are cut from the rib end of the loin. Country-style ribs are often sold in individual servings, rather than full racks. These ribs are perfect for large appetites and contain enough meat to warrant the use of knife and fork. Traditionalists will love your Carolina Country Style Ribs. For a more adventurous crowd pleaser try this recipe for Country-Style Ribs with Jalapeno-Peach Sauce or Curried Country-Style Ribs.



• Roast: A grilled roast is a palate pleaser for a more formal grilling experience. Roasts should be cooked over indirect heat, with the pork placed on the portion of the grill not directly over the heat source. A boneless loin roast will cook to tender perfection in about 20 minutes per pound or until the internal temperature measures 150 degrees F. Tent roast with aluminum foil and allow it to "rest" 10 minutes to redistribute juices before carving. You can go for a simple recipe like Grilled Pork Rib Roast or try some new recipes like Hawaiian No-Imu Slow-Roasted Pork, Grilled Chimichurri Pork Roast or Grilled Greek-Style Pork Roast with Yogurt Sauce.

• Shoulder or Butt: Shoulder, sometimes known as shoulder butt, is an economical cut when needing to feed a crowd. Requiring about an hour per pound of slow roasting for flavor infusion, a shoulder roast offers the perfect opportunity to invite close friends over while preparing an evening feast. With patience, the shoulder roast will become tender and juicy, falling off the bone. Allow the meat to sit for 10 minutes before serving. Carolina-Style Pulled Pork Shoulder or Low And Slow Pulled Pork are recipes for a successful barbecue.