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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 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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Recipes

BBQ Baby Back Ribs on the Grill

Jason may be the man on the field, but he still knows a thing or two about grilling up trophy-worthy BBQ Baby Back Ribs.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

  • 1 rack baby back pork ribs
  • 1 tbsp. brown sugar
  • 2 tsp. smoked paprika
  • 1 ½ tsp. kosher salt
  • 1 tsp. ground black pepper
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ tsp. cayenne powder
  • ½ cup store-bought BBQ sauce of choice

1 Food Prep

  • Remove the membrane of the ribs by sliding a butter knife under the membrane near the end bone to loosen. Hold onto one edge of the membrane tightly and pull until the whole thing comes off the back of the rack.
  • In a small bowl, stir together the dry rub ingredients. Rub all over both sides of the ribs.

2 Grill Prep

  • Prepare a grill using Kingsford® Charcoal to medium-low heat, and set it up for direct and indirect cooking, with the coals pushed to one side to create a hot zone and a cooler zone. The temperature should be around 275°F. Place a small foil pan filled with water on the cool side of the grill, under the grates.

Fuel: We recommend Kingsford® Original Charcoal

Method: Two-Zone Method

Temp: 275° F

3 The Cook

  • Place the rack of ribs, meat side up, on the indirect portion of the grill. Cover and cook for about 2 hours, maintaining the temperature of the grill by adding charcoal as needed. Rotate the ribs every 30 minutes.

  • After 2 hours, remove the ribs and wrap in aluminum foil.

  • Unwrap the ribs and place back on the grill. Cook for another 20–30 minutes, brushing with BBQ sauce about every five minutes, until you have a nice sticky glaze. Slice and serve warm.

For safe meat preparation, reference the USDA website.

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