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12
Pork Thickness / Weight Approximate Grilling Time
chop, boneless or bone in ¾ inch thick
6 to 8 minutes direct high heat
1 inch thick
8 to 10 minutes direct medium heat
ribs, baby back 1½ to 2 pounds
3 to 4 hours indirect low heat
ribs, spareribs 2½ to 3½ pounds
3 to 4 hours indirect low heat
ribs, country-style, bone-in 3 to 4 pounds
1½ to 2 hours indirect medium heat
The following cuts, thicknesses, weights,
and grilling times are meant to be guidelines
rather than hard and fast rules. Cooking times
are affected by such factors as altitude, wind,
outside temperature, and desired doneness.
Two rules of thumb: Grill steaks, fish fillets,
boneless chicken pieces, and vegetables
using the direct method for the time given
on the chart, or to the desired doneness,
turning once halfway through grilling time.
Grill roasts, whole poultry, bone-in poultry
pieces, whole fish, and thicker cuts using
the indirect method for the time given on the
chart, or until an instant-read thermometer
reaches the desired internal temperature.
Cooking times for beef and lamb are for
the USDA’s definition of medium doneness
unless otherwise noted. Let roasts, larger cuts
of meat, and thick chops and steaks rest for
5 to 10 minutes before carving. The internal
temperature of the meat will rise by 5 to 10
degrees during this time.
GRILLING GUIDE
Beef Thickness / Weight Approximate Grilling Time
steak: New York, porterhouse, rib-eye,
T-bone, or tenderloin
1 inch thick
5 to 8 minutes: sear 4 to 6 minutes direct high heat,
grill 1 to 2 minutes indirect high heat
1½ inches thick
10 to 14 minutes: sear 6 to 8 minutes direct high heat,
grill 4 to 6 minutes indirect high heat
2 inches thick
14 to 18 minutes: sear 6 to 8 minutes direct high heat,
grill 8 to 10 minutes indirect high heat
flank steak 1½ to 2 pounds, ¾ inch thick
8 to 10 minutes direct high heat
ground beef patty ¾ inch thick
8 to 10 minutes direct high heat
54228_CharcOwnrGde_070111.indd 12 6/27/11 8:17 AM
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