Indirect-Grilling Meat

Grilling times and temperatures for various cuts of meat.
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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