Weber None manual Grilling Guide, Beef

GRILLING GUIDE US

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.

Beef	Thickness/Weight	Approximate Grilling Time
Steak: New York, porterhouse, rib-eye,	1 inch thick	5 to 8 minutes: sear 4 to 6 minutes direct high heat,
T-bone, or tenderloin		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
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
Ribs, baby back	1½ to 2 pounds	3 to 4 hours indirect low
Ribs, spareribs	2½ to 3½ pounds	3 to 4 hours indirect low
Ribs, country-style, bone-in	3 to 4 pounds	1½ to 2 hours indirect medium

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