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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Cherry Flavored Drink Mix Ribs Rub

Kid-inspired from the start, these cherry-flavored drink mix ribs are a delicious treat your whole family will enjoy.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by
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Cooking for 2 people


  • 1 rack St. Louis style spareribs
  • ¼ cup yellow mustard
  • 1 cup barbecue sauce of your choice

Dry Rub

  • 1 packet (0.23 oz.) unsweetened cherry-flavored drink mix
  • ¼ cup brown sugar
  • 1 tbsp. salt
  • 1 tbsp. paprika
  • ½ tbsp. chili powder
  • 1 tsp. dry mustard
  • 1 tsp. onion powder
  • 1 tsp. garlic powder

1 Food Prep

In a small bowl, combine the ingredients for the dry rub, and set aside. 

Next, remove the membrane from the back of the ribs, and coat both sides with a layer of yellow mustard. Season well with the dry rub mixture. 

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets. Add 3–4 chunks of Kingsford™ BBQ Smoking Chips or Chunks. Be sure to soak the chunks in water for at least 30 minutes before spreading them onto the coals.

Method: Two-Zone Parallel Configuration

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 an aluminum half pan, filled with water, in the center of the grill’s charcoal grate, and arrange the coals on either side of the pan. 

  • Add 3–4 chunks of smoking wood to the charcoal, then replace the main cooking grate. 

  • Place the ribs on the grill directly above the aluminum pan. Cover the grill and allow the ribs to smoke for approximately 5–5½ hours until tender after they reach an internal temperature of 145°F on a digital meat thermometer. (Note: Ribs should bend at a 45-degree angle when held on one end with tongs.)

  • Optional: Brush both sides of the ribs with BBQ sauce, cover the grill, and allow them to cook for an additional 3–4 minutes until the sauce has set and is tacky. 

  • Remove the ribs from the grill and let rest for 10 minutes. 

  • Slice, serve and savor! 

Recipe created by Clint Cantwell on behalf of Kingsford® Charcoal. 

For safe meat preparation, reference the USDA website.

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