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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Recipes

Grilled Competition Spare Ribs

Become a tailgate grillmaster when you follow these steps for perfectly delicious spareribs.

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

Ingredients

  • 1 rack St. Louis-style spareribs
  • ¼ cup yellow mustard
  • ¼ cup your favorite dry rub
  • 4 tbsp. butter cut into ⅛-inch pieces
  • 2 tbsp. honey
  • ¼ cup brown sugar
  • 2 tbsp. apple juice
  • ¼ cup your favorite BBQ sauce

1 Food Prep

  • Remove the membrane from the back of the ribs and coat both sides of the ribs with a layer of yellow mustard.
  • Season the ribs with the dry rub and allow them to set while you prepare the smoker or grill.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Two-Zone Method: Parallel Configuration

Temp: 250°F (Low Heat)

3 The Cook

  • Place a water-filled, disposable aluminum half pan in the center of the grill’s charcoal grate and pile the preheated charcoal briquets on either side of the pan.
  • Replace the main cooking grate and adjust the bottom grill vents to bring the temperature to 250°F.
  • 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 the ribs on the grill directly above the aluminum pan.
  • Cover the grill and allow the ribs to smoke for approximately 3 hours, until the meat begins to pull away from the bone.
  • Meanwhile, lay out a large sheet of heavy-duty aluminum foil and top with four ½ tbsp. pieces of butter laid side-to-side and roughly the same length as the rack of ribs, followed by 1 tbsp. honey drizzled over the butter, and 2 tbsp. brown sugar sprinkled over the top.
  • Lay the ribs meat-side-down on the butter, honey and brown sugar mixture. Place remaining sections of butter, the second tbsp. of honey and 2 tbsp. brown sugar evenly on top of the bone-side of the ribs. Fold the sides of the foil up and add the apple juice before loosely sealing the foil.
  • Place the foil wrapped ribs back on the grill directly above the water pan, cover the grill, and allow the ribs to cook for another 1½ hours.
  • Remove the ribs from the grill and gently open the foil packet to allow the steam to escape.
  • Remove the ribs from the foil and set them back on the grill, cover the grill, and allow them to cook for approximately 20 minutes until tender, but not fall-off-the-bone, and have reached an internal temperature of 145°F on a digital meat thermometer. (Note: ribs should bend at a 45° angle when held on one end with tongs.)
  • Next, sauce both sides of the ribs, cover the grill and cook for another 3–4 minutes so the sauce sets and becomes tacky.
  • Remove the ribs from the grill, slice, serve and soak up the compliments!

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

For safe meat preparation, reference the USDA website.

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