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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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 Look for the meatiest ribs you can find, avoiding any racks with “shiners” — spots where the bone is visible from the top of the rack.
2 Trim any excessive fat from the rack of ribs. If there is a flap of meat on the bottom of the ribs, remove that as well.
3 Season ribs liberally with a dry rub of 1 part table salt to 3 parts coarse ground black pepper. Put ribs into a covered container in the refrigerator overnight or at least 5 hours.
4 Build a two-zone charcoal fire for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void and preheat to 250°F. Cook the ribs for about 3 hours. Remove ribs from the grill and wrap tightly in aluminum foil.
5 Put ribs back on the grill, with the meaty side down. Cooking them upside down in the foil allows the meat to cook in its own fat and juices and greatly increases both moisture and flavor.
6 Cook ribs for an additional 45 minutes or until they bend and lightly crack, but do not break or fall apart when picked up in the center.
7 Remove ribs from foil and put back on the grill with the meaty side facing up. Brush ribs lightly with barbecue sauce.
8 Cook ribs until the sauce has cooked down into a hard glaze, about 25 minutes.
9 Allow ribs to rest for 5 minutes then slice and serve with pickles and sliced onion.
10 Bill Kerlin Tip:
Don’t throw away the flap meat! Season it and smoke it, as it makes for a great pitmaster snack.
Cooking for 4 people


  • St. Louis cut spare ribs, yields about 2 pounds cooked
    1 slab
  • coarse ground black pepper
    3 tbsp.
  • salt
    1 tbsp.

Credit: Recipe created by Bill Kerlin of Kerlin BBQ on behalf of Kingsford Charcoal

For safe meat preparation, reference the USDA website.

Our Reviews

4 /5
2 Reviews
Rated 3 out of 5 by from Help me,,, You say build 2 zone's of heat, which I get, One with coals and the other void of coals and you say cook ribs for 3 hours at 250 degrees..... But what you DON"T Are the three hours over the coals of the other side. I'm curious. I'm assuming the indirect side but I'm new to charcoal. Thanks in advance for a response. Mac
Date published: 2021-05-16
Rated 5 out of 5 by from Best way to BBQ ribs , very simple A very simple way to BBQ that gives the meat the most flavor without overpowering the taste with excessive sauces.Love it.
Date published: 2021-05-15
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