Weber GAS GRILL LP Gas Grill Grilling Guide, Beef, Thickness/Weight Approximate Grilling Time

GRILLING GUIDE

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. 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 are for the USDA’s definition of medium-rare 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.

Beef	Thickness/Weight	Approximate Grilling Time
Steak: New York, porterhouse,	3/4 inch thick	4 to 6 minutes direct high
rib-eye, T-bone, or tenderloin
	1 inch thick	5 to 8 minutes; sear 4 to 6 minutes direct high,
		grill 1 to 2 minutes indirect high
	1-1/2 inches thick	10 to 14 minutes; sear 6 to 8 minutes direct high,
		grill 4 to 6 minutes indirect high
Flank steak	1-1/2 to 2 pounds,	8 to 10 minutes direct high
	3/4 inch thick
Ground beef patty	3/4 inch thick	8 to 10 minutes direct high

	Pork	Thickness/Weight	Approximate Grilling Time
	Chop, boneless or bone-in:	3/4 inch thick	6 to 8 minutes direct high
		1 inch thick	8 to 10 minutes direct medium
	Ribs, baby back	1-1/2 to 2 pounds	3 to 4 hours indirect low
	Ribs, spareribs	2-1/2 to 3-1/2 pounds	3 to 4 hours indirect low
14	Ribs, country-style, bone-in	3 to 4 pounds	1-1/2 to 2 hours indirect medium