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 Prepare smoker or grill for indirect cooking, adding 3–4 chunks of your favorite smoking wood to the charcoal briquets. Adjust the smoker or grill vents to bring the temperature to 250°F.
2 Remove the membrane from the bone side of the ribs, rub the ribs with mustard, then season both sides of the ribs with BBQ dry rub. Place the ribs on the smoker or grill. Cover and allow the ribs to smoke for approximately 4–4&1frac12; hours until tender. Remove the ribs from the grill and allow them to cool. Slice racks into individual ribs.
3 Fill a large saucepan halfway full with oil and preheat to 350°F. Combine flour, salt and pepper in a shallow bowl and blend well. Combine the eggs and milk in a shallow bowl and whisk well. Fill a third bowl with the panko breadcrumbs.
4 Dredge ribs in flour then dip in the egg mixture. Coat with panko and place on a wire rack.
5 Working in batches, fry ribs until they are crisp and golden brown. Remove the breaded ribs with a large slotted spoon and place on paper towels to drain until ready to serve.
Cooking for 4 people

Ingredients


  • spare ribs
    2 racks
  • yellow mustard
    2 tablespoons
  • your favorite BBQ dry rub seasoning
    1/4 cup
  • canola oil for frying
  • eggs
    6
  • milk
    1/4 cup
  • flour
    2 cups
  • kosher salt
    teaspoons
  • ground black pepper
    1/2 teaspoon
  • panko breadcrumbs
    4 cups
Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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