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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Pellet Grill Pork Ribs

Whether you choose spare ribs, baby back or St. Louis style, you’re sure to cook up mouthwatering ribs with Kingsford® Hardwood Pellets.

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Cooking for 4 people


  • 2 slabs ribs (spare or baby back)
  • 2 tbsp. dry rub
  • glaze or sauce (optional)

1 Food Prep

  • First, remove the membrane on the bone side of the ribs. Start by patting the ribs dry on both sides with a clean kitchen towel, or a stack of paper towels. On a clean surface, flip the ribs over so the meat side is down.

  • Next, season the pork with your favorite dry rub or spice. Set the rack of ribs on a cutting board or serving tray that’s larger than your ribs. Season the bone side of the ribs first. To get an even coat on your ribs, sprinkle the seasoning from 12” to 18” above the bones and be sure to cover the bones as evenly as possible, and remember to get the ends or cut sides of the rib rack. Flip the ribs over and season the meat side generously.

2 Grill Prep

3 The Cook

  • Place the thermometer probe into the thickest part of the ribs without touching any bones and position it at the center of your pellet grill. 

  • Shut the lid of your pellet grill, and smoke for 3 hours.

  • If you prefer to spritz the ribs during the cooking process, spritz them every 45 minutes. An apple juice spritz or spray is the most popular.

  • After 3 hours, remove the ribs from the grill and wrap them in aluminum foil. This step makes them more tender.

  • Adjust the temperature to 250°F and place the ribs back in the center of the cooker. Cook for 2 more hours in the foil pouch.

  • Carefully remove the rib pouch from your pellet grill and place them bone side up on a cutting board. You will notice that the meat has shrunk, and the ends of the bones are visible, this is a sign that the meat is tender. 
  • To sauce, start by brushing a thick coat of barbecue sauce on the bottom or bone side of the ribs. Flip them over and repeat on the top side of the ribs. Carefully place the ribs back on the smoker and allow the sauce to set up or adhere to the ribs for up to one hour. Check often to make sure the sauce doesn’t burn.
  • Remove the ribs when the sauce becomes firm and the pork has reached an internal temperature of 145°F on a digital meat thermometer.

  • Place the ribs on a cutting board meat side down. Use a very sharp knife to slice between the bones.
  • Serve and enjoy immediately.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from Cooking pork ribs on a pellet cooker I tried this recipe on my Pellet cooker and it turned out great, ribs were juicy and tender and had some great flavor.
Date published: 2023-05-26
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