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 Create dry rub by mixing Kool-aid mix, brown sugar, salt, paprika, chili powder, dry mustard, onion powder, and garlic powder together in a bowl and set aside. 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 Prepare grill* for indirect cooking, placing a water filled disposable aluminum half pan in the center of the grill’s charcoal grate and piling pre-heated Kingsford charcoal briquets on either side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal then replace the main cooking grate and adjust the bottom grill vents to bring the temperature to 250°F.
3 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 (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, slice and serve.
4 * Alternatively you can use a smoker according to manufacturer’s instructions.
Cooking for 2 people

Ingredients


  • unsweetened cherry Kool-Aid mix
    1 packet (0.23 oz.)
  • brown sugar
    ¼ cup
  • kosher salt
    1 tablespoon
  • paprika
    1 tablespoon
  • chili powder
    ½ tablespoon
  • dry mustard
    1 teaspoon
  • onion powder
    1 teaspoon
  • garlic powder
    1 teaspoon
  • St. Louis spare ribs
    1 rack
  • yellow mustard
    ¼ cup
  • of your favorite BBQ sauce (optional)
    1 cup
Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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