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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How to Smoke Pork Ribs

Learn how to smoke pork ribs on a charcoal grill. Authentic baby back or spare ribs need be to slow-smoked over charcoal and wood for that perfect smoky succulent rib.

Let's get grilling


After rinsing the ribs in water and patting dry with a paper towel, remove the skin-like membrane located on the bottom or “bone side” of the baby back ribs. Slide a dinner knife underneath the membrane between the bones at about the second or third bone from the end, then grab the membrane with a cloth and peel it off of the ribs. Using a heaping tablespoon of rub per side, sprinkle evenly and liberally on both sides. Pat the spices onto the ribs so that they adhere to the meat. Do not apply sugar-based sauces at this time.


If you’re using a kettle-type grill, use an indirect technique like the snake method to set up your grill. For backyard smokers, set it up for a long smoke. With either method, soak a few handfuls of Kingsford® Wood Chips (hickory or mesquite) for about 30 minutes before placing atop the coals. Place a drip pan filled with water or apple juice directly under the meat. This water will help moderate the grill temperature and add moisture to the air when the liquid evaporates.


Smoke the ribs at 225°F to 250°F for four to five hours. You can baste or mop the baby back ribs occasionally if you like, but don’t open the grill too often. Maintaining a steady temperature is the most important thing. Opening the grill causes wide temperature changes. If smoke starts to die down, add more wood chips.


If you want to apply a sugar/tomato-based glaze or sauce to the pork ribs, do it in the last 1/2 hour to prevent the sauce/glaze from burning onto the ribs.


There are three standard methods of testing the ribs for doneness: 1) As the meat cooks, it shrinks and exposes the bone at the thinner end of the baby back rib. When about 1/4-inch of bone is exposed, the smoked ribs should be done. 2) When you pick up the middle of the slab and flex it, the meat will separate from the bone and not flex back (if it feels rubbery, it’s not done). 3) Cut one off and eat it. When you take a bite, the meat should pull off the bone with a slight tug but not fall off the bone.


When it’s time for the ribs to come off the grill, first let them rest and cool down for about 15 minutes so that they’re easier to handle and slice. When it’s time to slice the ribs, cut between the bones using a sharp knife. Notice the telltale smoke rings around the outer edges of the ribs. BBQ newbies mistake this pink meat for being underdone; rather, this is the signature of perfectly smoked BBQ pork ribs.

Cooking for 4 people


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

For safe meat preparation, reference the USDA website.

Our Reviews

5 /5
2 Reviews
Rated 5 out of 5 by from It works and tastes AWESOME I'm more accustomed to using a pellet smoker for ribs but charcoal does the trick! Love the labor it takes to create these and always worth the special care. Gotta be careful with your temperature as its easy to cook them too fast! Recommend buying Bold and Smokey charcoal by Kingsford for this.
Date published: 2022-07-01
Rated 5 out of 5 by from Love my Kingsford Been using it for years now!! And the years to come
Date published: 2022-06-11
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