Indirect Grilling Guidelines
beef cut |
weight/thickness |
Approximate totalcooking timeMedium Rare (145°F) to Medium |
|---|---|---|
| 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 Roast | 1-1/2 to 2 pounds | 35 to 45 minutes |
View USDA’s safe minimal internal temperatures for beef steaks, chops, roasts and grinds here
Pairing Beef and Alcohol
While it all comes down to personal preference, we have compiled some general guidelines to finding the perfect beef and alcohol pairing.
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