An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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3-2-1 Ribs

The 3-2-1 method involves smoking your baby back ribs 3 separate times to get a juicy and delicious finish.

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Cooking for 4 people


  • baby back ribs
  • pork rub (your favorite brand)
  • 1 stick unsalted butter
  • foil
  • 1.5 cup chicken stock
  • 1 cup maple syrup

Spritz Ingredients & Supplies

  • spray bottle
  • chicken stock
  • red wine vinegar or apple cider vinegar
  • soy sauce

1 Food Prep

Combine your spritz ingredients and add your mixture to a spray bottle.

Then, generously coat each rack of your pork ribs with your preferred pork rub.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets and adding Kingsford® Wood Chips with Hickory throughout your charcoal for extra smokiness. Be sure to soak the chips in water for at least 30 minutes before spreading them onto the coals.

Method: The Charcoal Snake

Temp: 250°F (Low Heat)

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place your ribs on the grate and smoke them for 3 hours at 250°F, spritzing them every 30 minutes to an hour to keep them moist with added flavor throughout your cook.

  • After 3 hours, remove your ribs from the grill and wrap them individually with foil. If you like, you can add a couple pats of butter on top of each rib rack when wrapping. 

  • Smoke your ribs for an additional 2 hours at 250°F.

  • Towards the end of the 2 hours, begin preparing your dip. Combine 1½ cups of chicken stock with 1 cup of maple syrup, stirring until combined.

  • When the 2 hours are up, carefully remove your ribs from the grill, unwrap them and dip each rack into the mixture.

  • Place your ribs back on the grill unwrapped, and cook them for 1 more hour at 250°F, spritzing again when you’re 30 minutes into the hour.

  • Your ribs are ready when they reach an internal temperature of 165°F. Remove them from the grill, allow them to rest for 3 minutes, then serve and enjoy!

2 Reviews
Rated 5 out of 5 by from Ribs with the sweet maple syrup and spices aLovely I bought these ribs and coated in butter with herbs are great with butter and herbs are amazing together.
Date published: 2023-08-24
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