Indirect-Grilling Meat
Grilling times and temperatures for various cuts of meat.
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For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan, unless chart says otherwise. Place meat, fat side up, on grill rack over drip pan. Cover and grill for the time given below or to desired temperature, adding more charcoal to maintain heat as necessary. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
To test for doneness, insert a meat thermometer, using an instant-read thermometer to test smaller portions. Thermometer should register the "final grilling temperature." Remove meat from grill. For larger cuts, such as roasts, cover with foil and let stand 15 minutes before carving. The meat's temperature will rise 5 degrees F to 10 degrees F during the time it stands. Thinner cuts, such as steaks, do not have to stand.
| Cut | Thickness/Weight | Approximate Indirect-Grilling Time | Final Grilling Temperature (when to remove from grill) | Final Doneness Temperature (after 15 minutes standing) |
| Beef | ||||
| Boneless top sirloin steak | 1 inch | 22 to 26 minutes 26 to 30 minutes |
145 degrees F medium rare 160 degrees F medium |
No standing time No standing time |
| Boneless top sirloin steak | 1-1/2 inches | 32 to 36 minutes 36 to 40 minutes |
145 degrees F medium rare 160 degrees F medium |
No standing time No standing time |
| Boneless tri-tip roast (bottom sirloin) | 1-1/2 to 2 pounds | 35 to 40 minutes 40 to 45 minutes |
140 degrees F 155 degrees F |
145 degrees F medium rare 160 degrees F medium |
| Flank steak | 1-1/4 to 1-3/4 pounds | 23 to 28 minutes | 160 degrees F medium | No standing time |
| Ribeye roast (medium-low heat) | 4 to 6 pounds | 1-1/4 to 1-3/4 hours 1-1/2 to 2-1/4 hours |
135 degrees F 150 degrees F |
145 degrees F medium rare 160 degrees F medium |
| Rib roast (chine bone removed) (medium-low heat) | 4 to 6 pounds | 2 to 2-3/4 hours 2-1/2 to 3-1/4 hours |
135 degrees F 150 degrees F |
145 degrees medium rare 160 degrees F medium |
| Steak (porterhouse, rib, ribeye, T-bone, tenderloin, top loin) | 1 inch | 16 to 20 minutes 20 to 24 minutes |
145 degrees F medium rare 160 degrees F medium |
No standing time No standing time |
| Steak (porterhouse, rib, ribeye, T-bone, tenderloin, top loin) | 1-1/2 inches | 22 to 25 minutes 25 to 28 minutes |
145 degrees F medium rare 160 degrees F medium |
No standing time No standing time |
| Tenderloin roast (medium-high heat) | 2 to 3 pounds | 3/4 to 1-1/4 hours | 135 degrees F | 145 degrees F medium rare |
| Tenderloin roast (medium-high heat) | 4 to 5 pounds | 1-1/4 to 1-1/2 hours | 135 degrees F | 145 degrees F medium rare |
| Ground Meat | ||||
| Patties (beef, lamb, pork, or veal) | 1/2 inch | 15 to 18 minutes | 160 degrees F medium | No standing time |
| Patties (beef, lamb, pork, or veal) | 3/4 inch | 20 to 24 minutes | 160 degrees F medium | No standing time |
| Lamb | ||||
| Boneless leg roast (medium-low heat) | 3 to 4 pounds | 1-1/2 to 2-1/4 hours 1-3/4 to 2-1/2 hours |
140 degrees F 155 degrees F |
145 degrees F medium rare 160 degrees F medium |
| Boneless leg roast (medium-low heat) | 4 to 6 pounds | 1-3/4 to 2-1/2 hours 2 to 2-3/4 hours |
140 degrees F 155 degrees F |
145 degrees F medium rare 160 degrees F medium |
| Boneless sirloin roast (medium-low heat) | 1-1/2 to 2 pounds | 1 to 1-1/4 hours 1-1/4 to 1-1/2 hours |
140 degrees F 155 degrees F |
145 degrees F medium rare 160 degrees F medium |
| Chop (loin or rib) | 1 inch 1 inch |
16 to 18 minutes 18 to 20 minutes |
145 degrees F medium rare 160 degrees F medium |
No standing time No standing time |
| Leg of lamb (with bone) (medium-low heat) | 5 to 7 pounds | 1-3/4 to 2-1/4 hours 2-1/4 to 2-3/4 hours |
140 degrees F 155 degrees F |
145 degrees F medium rare 160 degrees F medium |
| Pork | ||||
| Boneless sirloin roast (medium-low heat) | 1-1/2 to 2 pounds | 1 to 1-1/2 hours | 155 degrees F | 160 degrees F medium |
| Boneless top loin roast (medium-low heat) | 2 to 3 pounds (single loin) 3 to 5 pounds (double loin, tied) |
1
to 1-1/2 hours 1-1/2 to 2-1/4 hours |
155 degrees F 155 degrees F |
160 degrees F medium 160 degrees F medium |
| Chop (boneless top loin) | 3/4 to 1 inch | 20 to 24 minutes | 160 degrees F medium | No standing time |
| Chop (boneless top loin) | 1-1/4 to 1-1/2 inches | 30 to 35 minutes | 160 degrees F medium | No standing time |
| Chop (loin or rib) | 3/4 to 1 inch | 22 to 25 minutes | 160 degrees F medium | No standing time |
| Chop (loin or rib) | 1-1/4 to 1-1/2 inches | 35 to 40 minutes | 160 degrees F medium | No standing time |
| Country-style ribs | 1-1/2 to 2 hours | Tender | No standing time | |
| Ham, cooked (boneless) (medium-low heat) | 3 to 5 pounds | 1-1/4 to 2 hours | 140 degrees F | No standing time |
| Ham, cooked (boneless) (medium-low heat) | 6 to 8 pounds | 2 to 2-3/4 hours | 140 degrees F | No standing time |
| Ham, cooked (slice) (medium-high heat) | 1 inch | 20 to 24 minutes | 140 degrees F | No standing time |
| Loin back ribs or spareribs | 1-1/2 to 1-3/4 hours | Tender | No standing time | |
| Loin center rib roast (backbone loosened) (medium-low heat) | 3 to 4 pounds | 1-1/4 to 2 hours | 155 degrees F | 160 degrees F medium |
| Loin center rib roast (backbone loosened) (medium-low heat) | 4 to 6 pounds | 2 to 2-3/4 hours | 155 degrees F | 160 degrees F medium |
| Sausages, uncooked (bratwurst, Polish or Italian sausage links) | About 4 per pound | 20 to 30 minutes | 160 degrees F medium | No standing time |
| Smoked shoulder picnic (with bone), cooked (medium-low heat) | 4 to 6 pounds | 1-1/2 to 2-1/4 hours | 140 degrees F | No standing time |
| Tenderloin (medium-high heat) | 3/4 to 1 pound | 40 to 50 minutes | 160 degrees F medium | No standing time |
| Veal | ||||
| Chop (loin or rib) | 1 inch | 19 to 23 minutes | 160 degrees F medium | No standing time |
| All cooking times are based on meat removed directly from refrigerator. | ||||
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