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 Preheat a charcoal chimney full of Kingsford® charcoal briquets. Once the charcoal briquets have begun to ash over, add them to a smoker and adjust the vents to bring the temperature to 225°F. Add 3–4 chunks of your favorite smoking wood to ensure a deep smoky flavor. If using a kettle-style grill, prepare the grill for indirect cooking, placing an aluminum pan filled with water in the center of the grill and placing the heated briquets on either side of the pan. As the smoker or grill comes to temperature, place ribs meat side down on a cutting board and use a butter knife to separate the membrane from the meat in one corner and pull the membrane off the rack using a dry paper towel.
2 Coat both sides of the rack of ribs with mayonnaise (the mayonnaise works as a binder with no aftertaste and is also high in fat which is good for the ribs). Season both sides of the rack of ribs with your favorite BBQ dry rub seasoning.
3 Place the rack of ribs on the smoker (or directly above the aluminum pan if using a grill) bone side down, cover and allow it to smoke for approximately 3½ hours until the meat has begun to pull back from the bone. Remove the rack of ribs from the smoker and lay on a double sheet of tinfoil. Pour the apple juice over the rack of ribs and seal the foil packet.
4 Place the ribs back on to the smoker or grill for an additional hour until the meat shrinks back from the ends of the bones by 1/4 to 1/2 inch. Carefully open the foil packet and remove the rack of ribs. Place the rack of ribs back onto the smoker or grill meat side up. Cover the smoker or grill and allow the ribs to cook until tender but not falling off the bone, about 20 minutes. When ready, they should bend at a 45° angle when held on one end with a set of tongs.
5 Brush both sides of the ribs with your favorite BBQ sauce, cover the smoker or grill, and allow the sauce to set and become tacky, approximately 3–4 minutes. Remove the ribs from the smoker and slice. Dust the tops of the ribs with strawberry-flavored Pop Rocks and tropical punch-flavored Pop Rocks. Serve immediately.
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  • St. Louis cut spare ribs
    1 slab
  • mayonnaise
    2 tbsp.
  • apple juice
    3 tbsp.
  • your favorite BBQ dry rub
  • your favorite BBQ sauce (such as Kingsford® Brown Sugar Applewood BBQ Sauce)
  • 0.24 oz. strawberry-flavored Pop Rocks
    1 pkg.
  • 0.24 oz. tropical punch-flavored Pop Rocks
    1 pkg.

For safe meat preparation, reference the USDA website.

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