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 Prime Ribs

Pellet grills give you all the heat control you need to cook up a tender and juicy prime rib.

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Cooking for 6 people


  • 1 boneless prime rib roast 4–6 pounds
  • kosher salt
  • 8 cloves garlic, halved

Seasoning Paste

  • 0.3 cup fresh rosemary, chopped
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 1 tbsp. black pepper
  • 0.25 cup mayonnaise

1 Food Prep

Trim any excessive fat from the fat cap to less than ¼” on your roast and remove any silver skin. Using butcher’s twine, tie the meat every ¾” or so to make the meat more round than oval shaped. This will promote more consistent smoking and cooking.

Dry brine your roast by sprinkling 3–4 tsp. of kosher salt on all sides of the meat. Allow your roast to rest covered in the refrigerator on a baking rack with a cookie sheet beneath it to catch any juices for 24–48 hours.

If you like, you can also cut small slits in the surface of the meat 1–2” apart from each other and push garlic slivers into the slits.

Once your roast is done brining, combine your seasoning paste ingredients in a small bowl then coat your roast with the paste.

2 Grill Prep

Fuel: We recommend Kingsford® Hardwood Pellets

Amount: 2.5 to 4.5 lb. (depending on weight of roast)

Temp: 250°F & 450ºF

3 The Cook

  • Place the thermometer probe into the center of your roast and place it on a baking rack with a cookie sheet beneath it. Position the roast at the center of the pellet grill.

  • Smoke your roast until the internal temperature reaches 115°F. You’ll need about 30–45 minutes per lb.

  • Remove your roast from the pellet grill and raise the grill temperature to 450°F.

  • Once at temp, place your roast in the center of the grill and cook for another 15 minutes until your roast reaches an internal temperature of 125°F and the exterior has browned.

  • Remove your roast from the heat and allow it to rest until the internal temperature reaches 145°F. Slice and serve.

For safe meat preparation, reference the USDA website.

1 Reviews
Rated 5 out of 5 by from TASTY TASTY good value healthy meal nine taste healthy good valued
Date published: 2023-10-31
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Light your fire with all new Kingsford® products.

Explore our full range of charcoal, pellets and flavor boosters to take your grilling to the next level.