General Grilling Info

 

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Brisket (a 14 to 17 pounder): Cook to an internal temperature of 160 degrees (this takes 3-1/2 to 4 hours), then wrap in foil and continue cooking another 2 hours or until the internal temperature reaches 200 degrees.

Prime rib: For a 7-bone roast, let the meat come to room temperature. Hang it on 2 to 3 hooks. It should take 2-1/2 to 3 hours to reach medium-rare.

Whole beef tenderloin: Hang it with the head (big end) up. It should be medium-rare in 1 to 1-1/2 hours.

Rib-eye steak (1-1/2 inches thick): Direct grill 6 to 7 minutes per side with the lid off.

Baby back ribs: Hang and cook 3-1/2 to 4 hours.

Spareribs: Hang and cook 3 to 3-1/2 hours (curiously, Glanville says spsku-15-55-gal.-bbq-pit-and-smoker-combo-check-to-see-if-we-have-in-stock51105377-custom-veticalareribs cook faster than baby backs).

Rack of lamb: Hang and cook 45 minutes to 1 hour.

Cedar planked salmon: Arrange on the grate and cook 20 to 25 minutes.

Sweet potatoes: Arrange on the grate and cook for 2 hours.

Artichokes: Arrange on the grate and cook for about 1-1/2 hours.

Corn on the cob (husk on): Arrange on the grate and cook for 45 minutes.