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 Prime Rib

Get that grilled prime rib that’s juicy, full of flavor with that fall-off-the-bone tenderness we all dream about.

Cooking for 2 people


  • 1 bone-in rib roast, size depending on how many people being served
  • kosher salt and ground black pepper to taste
  • Kingsford® Original Charcoal
  • Cherrywood Chips
  • water pan
  • meat thermometer

1 Food Prep

  • When choosing your bone-in rib roast, keep in mind you can expect to feed 2–3 people for each bone on the roast.

  • Once you’ve selected the perfect prime rib, it’s time to season. There are countless beef rubs available, but a simple combination of kosher salt and ground black pepper will let the taste of the meat shine through.
  • You can add salt to your prime rib up to 24 hours in advance to allow it time to travel all the way through the meat, or just season right before putting it on the grill.

2 Grill Prep

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.
  • Having your grill vents fully open and your temperature to 450°F, place your roast on the grate, directly over the coals, rotating until browned on all sides.
  • Now that your prime rib is seared, place it bone-side down directly above the water pan. Cover with the lid and bring the temperature to 250°F, using the vents to regulate the temperature.
  • Allow your prime rib to smoke for about 3.5 hours until it reaches an internal temperature of 145°F.
  • Remove your prime rib and loosely tent it with foil. Allow your roast to rest for 10–15 minutes before removing the rib bones and slicing the roast for serving.

For safe meat preparation, reference the USDA website.

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