Indirect Grilling Guidelines

Grilled Beef Tri-Tip with Tropical Fruit Salsa
beef cut
Approximate total
cooking time

Medium Rare (145°F) to Medium
(160°F) for Roasts

Shoulder Roast, Boneless 2-1/2 pounds 2 to 2-1/2 hours
Back Ribs 5 pounds, cut into
2 to 4 rib sections
1 to 1-1/2 hours
(fork tender)
Top Sirloin Petite Roast 1-1/2 to 2 pounds 40 to 55 minutes
Tri-Tip Roast1-1/2 to 2 pounds 35 to 45 minutes

View USDA’s safe minimal internal temperatures for beef steaks, chops, roasts and grinds here