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


If using Kingsford® Signature Flavors Briquets: Build a charcoal fire for indirect cooking using Kingsford® Memphis Barbecue Signature Flavor Briquets by situating the coals on only one side of the grill, leaving the other side void. Preheat the grill to 250°F.


If using Kingsford® Signature Flavors Pellets: Fill pellet hopper with Kingsford® Memphis BBQ Pellets and set temperature to 250°F.


If using Kingsford® Signature Flavors Flavor Boosters: Prepare an outdoor grill for indirect cooking by situating the coals on only one side, leaving the other side empty. Add 6 or more Kingsford® Memphis Barbecue Flavor Booster Briquets to the hot coals. Preheat the grill to 250°F.


Remove membrane from back of ribs. Mix dry rub ingredients, and reserve 1/2 cup of dry rub. Mix remaining dry rub with olive oil and soy sauce, forming a paste. Apply paste generously to front and back of ribs. 


Put ribs, meat side up, over indirect heat. Close lid and cook until ribs are tender, about 3½ hours.


Mix vinegar with 1 cup of water in shallow baking pan. Remove ribs from grill and dip into vinegar water. Remove ribs from liquid, and place on cutting board. Season ribs immediately with heavy coat of reserved dry rub. Cut and serve.

Cooking for 4 people


  • loin back (baby back) ribs
    2 slabs

Dry Rub (makes 1 cup)

  • dark brown sugar
    3 tbsp.
  • paprika
    3 tbsp.
  • garlic salt
    2 tbsp.
  • black pepper
    1 tbsp.
  • cayenne pepper
    0.5 tsp.
  • ground rosemary
    0.25 tsp.
  • ground cumin
    0.5 tsp.
  • dried oregano
    0.5 tsp.
  • rubbed sage
    0.5 tsp.
  • dried marjoram
    0.5 tsp.

Additional ingredients

  • olive oil
    8 tsp.
  • soy sauce
    2 tsp.
  • white vinegar
    1 cup

For safe meat preparation, reference the USDA website.

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