Indirect-Grilling Meat

Grilling times and temperatures for various cuts of meat.


Enlarge Image Prepare a loin roast over the grill.

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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