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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Kingsford® Signature Flavors

Signature Flavors infuse your grilling experience with rich, full-bodied flavor and aroma that’s been known to cause some serious neighbor envy.

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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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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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Let's get grilling

1 Combine all of the ingredients for Shed Style Rib Rub. Mix dry spices before adding brown sugar to help evenly distribute seasonings.


1 Off-set smoker is preferred for long cooks. If you don't have an off-set smoker, build Kingsford® briquets to one side of your grill. This creates a 2-zone heat source. Heat smoker/grill to 250–300°F.
2 Place water pan in smoker/grill. Water will heat, give off steam and add moisture to your cook.
3 Remove any silver skin membrane present on ribs (silver skin will be on the underside of ribs, against the bones) so that seasoning can penetrate the meat.
4 Set aside ¾ cup of Rib Rub. Rub all sides of rib racks generously with remaining Rib Rub.
5 Let ribs and seasoning marry a minimum of 1 hour, max 24 hours. We recommend you take this time to throw back a cold beer!


1 Cook ribs low and slow for approximately 1½ hours. If not using an off-set smoker, place ribs on the side of your grill that is not directly over hot briquets. This will prevent burning and help to conquer your low and slow cooking method.
2 Remove rib racks from heat, place on heavy duty sheet of foil (1 rack per sheet).
3 Add remaining Rib Rub and pats of butter on ribs and wrap tightly in foil.
4 Put back in smoker/grill for approximately 3 hours or until they reach your desired tenderness: competition-style or until they reach your desired tenderness. Competition-style or falling-off-the-bone — it's up to you!
5 Serve with your favorite BBQ sauce.
Cooking for 6 people


  • baby back ribs (nice meaty ribs with no shiners, AKA bones showing through)
    2 racks
  • heavy duty aluminum foil
    2 sheets
  • small aluminum pan (with 2 cups water)
  • Kingsford® Long-Burning Charcoal briquets and Kingsford® Charcoal with Applewood (We like to mix these two charcoals together for 25% longer burn and delicious applewood smoke flavor.)
  • salted butter
    1 stick

Shed Style Rib Rub

  • garlic salt
    0.5 cup
  • paprika
    0.5 cup
  • cumin
    3 tbsp.
  • black pepper
    0.25 cup
  • chili powder
    2 tbsp.
  • oregano
    1 tbsp.
  • white pepper
    1 tbsp.
  • brown sugar
    2 cup

For safe meat preparation, reference the USDA website.

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