Serves: 5
Cut Method Heat Doneness
Rare Medium Well-done
(140°F) (160°F) (170°F)
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Steaks
1/2 inch thick direct high 1-2 min/side 2-3 min/side 3-4 min/side
1 inch thick direct high 3-4 min/side 4-6 min/side 6-7 min/side
1 1/2 in. thick direct high 4-6 min/side 6-8 min/side 8-9 min/side
Flank Steak direct high 2-3 min/side 4-5 min/side 6-7 min/side
Roasts & Ribs
Tenderloin (2-3 lbs) indirect high 40-50 min 1 hr don’t do it
Tenderloin (4-5 lbs) indirect high 1 hr 1 1/4 hrs don’t do it
Boneless Rib (4-6 lbs) indirect medium 1-1 1/2 hrs 1 1/2-2 hrs don’t do it
Standing Rib (16-18 lbs, bone-in)indirectmedium 3 hrs 4 hrs don’t do it
Brisket (5-6 lbs) indirect medium-low 5-8 hrs
Ribs indirect medium 1 1/2-2 hrs 1 1/2-2 hrs done when tender
*This chart is offered as a broad guideline to cooking times for the various cuts of meat. Remember, grilling is an art, not a science. When in doubt, refer to times in the individual recipes.
This Beef Grilling Chart * recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.
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