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 Find the backside of the pork rib and peel off the membrane. To do so, cut a small slit in the membrane and grab it with a paper towel or clean kitchen towel. The cut makes it easier to grab a hold of.
2 Combine and mix well dry ingredients to make a rub, then season the back side of the ribs with your hands or a shaker.
3 Flip over the rib and season the top side of the rib. That is the side that you will cook facing up. Season as desired.
4 Build a two-zone charcoal fire for both direct and indirect cooking using Kingsford® Charcoal by situating the coals on only one side of the grill, leaving the other side void. Preheat your grill to 275°F and place the rib on the smoker. If you are doing multiple ribs at a time put the thicker ribs closer to the heat source.
5 Maintain the heat at the desired temperature, and check the ribs after 2½ hours. After 3–4 hours, check the ribs by grabbing one end and bending it right at the fourth bone. If you can bend the rib over itself, it needs additional time. If the meat pulls away from the bone, remove from the smoker.
6 Salt + Smoke's Tip:
Our understanding of the perfect rib is that the meat pulls off of the bone but still has some “bite” or “chew” to it. Think of it like al dente pasta. Some people like “fall off the bone” ribs…some people also like spaghetti from a can. While we like that style too, that’s just not how we do them. And if you are sharing these and want to slice them individually, turn the rib over (bark side down). You can see the bones better from the back. Slice the ribs between the bones with a sharp knife. Eat ALL of the ribs.
Cooking for 1 people


  • St. Louis-style pork ribs
    2.5 pounds
  • coarse black pepper
    18 tsp.
  • salt
    4 tsp.
  • garlic powder
    6 tsp.
  • onion powder
    6 tsp.
  • chili powder
    6 tsp.
  • light brown sugar
    6 tsp.
  • paprika
    9 tsp.
  • cinnamon
    1 tsp.
  • Kingsford® Cherrywood Charcoal

Credit: Recipe created by Tom Schmidt and Haley Riley of Salt + Smoke on behalf of Kingsford Charcoal

For safe meat preparation, reference the USDA website.

Our Reviews

1 /5
2 Reviews
Rated 1 out of 5 by from PROOF REEDER NEEDED . Reed it before you post it ? 22 characters short you say I was trying to be nice .
Date published: 2021-05-15
Rated 1 out of 5 by from Recipe is in cup? Recipe is wrong! It's all in cups! Need a 5 gallon tub to make it for 1 rack of ribs!
Date published: 2020-10-22
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