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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Grilled Pork Belly

You’ll need to take your time with this grilled pork belly, but the slowly released flavors from this beautiful cut and fruity applewood charcoal make it all worth it.

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Cooking for 8 people


  • 4 lb. pork belly, skin on
  • dry rub mix

1 Food Prep

Add your favorite dry rub ingredients in a small bowl. Rub the mix liberally on all sides of your pork belly except for the skin.

2 Grill Prep

Fuel: We recommend Kingsford® Charcoal with Applewood.

Or get more from your grill with Kingsford® Low & Slow Briquets, and unlock smoky richness in your slow-cooked cuts.

Method: Two-Zone Method

Temp: 225°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 your seasoned pork belly skin side down over the cooler side of the grate and close the grill lid. Cook your pork belly for 5 hours or until the internal temperature reaches 200–205°F.

  • Remove your pork belly from the grill and place it on a cutting board to rest for 3 minutes. Slice off the skin and cut into 3-inch squares. Serve and enjoy!

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from Looks like a winning dish! I’ve made similar recipes but this one caught my eye! The photo alone makes me want to try this recipe and I’m going to! Love y’all’s recipes!
Date published: 2023-05-26
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