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, outside temperature, and desired doneness. A few rules of thumb: Grill steaks and chops 1
inch thick or less using the Direct Method for the time given on the chart or to desired doneness, turning once
halfway through grilling time. Sear thick chops over Direct High heat and finish grilling over Indirect Medium
heat turning once halfway through grilling time. Grill roasts, ribs, and bratwurst using the Indirect Method for
the time given on the chart or until an instant-read thermometer registers the desired internal temperature. Let
roasts, larger cuts of meat, and thick chops rest 10 to 15 minutes before carving.
| Type | Thickness or Weight | Approximate Cooking Time |
| Chops: Rib, loin, shoulder | 3/4 to 1 inch thick | 10 to 15 minutes (Direct Medium) |
| | 1-1/4- to 1-1/2 inches thick | 14 to 18 minutes (Sear 8 minutes Direct High, then 6 to 10 minutes Indirect
Medium) |
| Loin chops, boneless | 3/4 to 1 inch thick | 10 to 12 minutes (Direct Medium) |
| Loin roasts: blade, sirloin, center rib | 3 to 5 pounds | 1-1/4 to 1-3/4 hours (Indirect Medium) |
| Rib crown roast | 4 to 6 pounds | 1-1/2 to 2 hours (Indirect Medium) |
| Ribs: country-style, baby back, spareribs | 3 to 4 pounds | 1-1/2 to 2 hours (Indirect Medium) |
| Tenderloin, whole | 3/4 to 1 pound | 25 to 30 minutes (Indirect Medium) |
| Bratwurst | | 25 to 30 minutes (Indirect Medium) |