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

1 Create dry rub by mixing salt, pepper, garlic powder, and onion powder together in a bowl and set aside. Remove the membrane from the back of the beef ribs and cover both sides of ribs generously with rub.
2 Prepare grill* for indirect cooking, placing a water filled disposable aluminum half pan in the center of the grill’s charcoal grate and piling pre-heated Kingsford® charcoal briquets on either side of the pan. Add 3–4 chunks of your favorite smoking wood to the charcoal then replace the main cooking grate and adjust the bottom grill vents to bring the temperature to 250°F.
3 Place ribs bone side down directly above the aluminum pan. Cover the grill and allow the ribs to smoke until they reach an internal temperature of at least 200°F between the bones and are fork tender (approximately 8 hours), replacing charcoal as needed.
4 Remove the ribs from the grill and allow them to rest for 10 minutes before slicing and serving.
5 *Alternatively you can use a smoker according to manufacturer’s instructions.
Cooking for 4 people

Ingredients


  • of beef ribs (approximately 3 lbs.)
    1 rack
  • kosher salt
    ¼ cup
  • cracked black pepper
    3 tablespoon
  • garlic powder
    2 tablespoon
  • powder
    2 tablespoon
Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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