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 Smoked Beef Ribs

Whether you like a little chew or prefer fall-off-the-bone doneness, here’s how to smoke beef ribs to perfection.

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Cooking for 4 people


  • 4 beef plate short ribs
  • 2 tbsp. kosher salt
  • 0.5 cup yellow mustard
  • 2 tbsp. Worcestershire sauce
  • 0.5 cup beef seasoning blend or Magic Dust
  • optional: beer, vinegar or water for spritzing

Mike Mills' Magic Dust

  • 0.5 cup paprika
  • 0.25 cup kosher salt, finely ground
  • 0.25 cup sugar
  • 0.25 cup powdered mustard
  • 0.25 cup chili powder
  • 0.25 cup ground cumin
  • 2 tbsp. ground black pepper
  • 0.25 cup granulated garlic
  • 2 tbsp. cayenne pepper

1 Food Prep

  • Begin a dry brine by sprinkling the ribs evenly on all sides with kosher salt. Then place the ribs on a wire rack with a baking sheet underneath. Refrigerate the ribs, uncovered, for 12 to 24 hours. This gives the salt time to work its way into the meat.

  • When you’re ready to cook the ribs, remove them from the refrigerator and wash away any salt from the dry-brine, and pat them dry.
  • Next, combine the mustard and Worcestershire sauce, and slather the ribs on all sides with the mixture.
  • Finally, liberally season the ribs with your favorite beef rub or prepare Mike Mills’ Magic Dust (optional). Feel free to adjust the salt levels to taste.

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. 

  • After the first 5 hours, you can start to spritz, if you like, with beer, vinegar or water, giving the ribs a spray every 30 to 45 minutes, for the next 3 hours.

  • Continue to cook the ribs until they reach an internal temperature of 195°F, and the meat pulls back significantly from the bone. 

  • Remove the ribs from the grill.
  • If you like chewier ribs, allow the meat to rest for 30 to 45 minutes covered with aluminum foil, then serve.

  • If you prefer your ribs fall-off-the-bone tender, return them to the smoker, and continue cooking until the meat reaches 203°F to 205°F. You’ll be able to insert a toothpick or skewer like a hot knife through butter.

  • Allow the meat to rest for 30 to 45 minutes, then serve — no sauce is necessary.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 2 out of 5 by from Worst ribs I’ve ever cooked I had high hopes for this recipe. The cooking time was way way WAY over what it needed to be. So my ribs ended up being burnt before even adding the juice, water or beer spritz.
Date published: 2023-07-30
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