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 Set Masterbuilt Gravity Series to 250°F. When loading your Kingsford® Charcoal, consider “double stacking” for added smoke flavor for your low & slow cook — layer charcoal and a few wood chunks throughout.
2 While grill is coming to temperature, generously coat each rack of ribs with your preferred pork rub.
3 Place ribs on grill. Smoke for 3 hours at 250°F. Check internal temperature.
4 Once ribs are on, spritz every 30 minutes to an hour to keep them moist with added flavor throughout your cook.
5 Wrap each rib individually with foil. Pro-tip: Add a couple pats of butter on top of each rib rack when wrapping.
6 Smoke for an additional 2 hours at 250°F.
7 Towards the end of the two hours, prepare your dip. Combine 1½ cups of chicken stock with 1 cup of maple syrup, stir until combined.
8 Unwrap your ribs and dip each rack into the mixture.
9 Place back on the grill for 1 more hour at 250°F. Spritzing again 30 minutes into the final step.
10 Once internal temperature reaches 165°F, your ribs are done.
11 Pull, serve & enjoy!
Cooking for 4 people


  • baby back ribs
  • pork rub (your favorite brand)
  • unsalted butter
    1 stick
  • foil
  • chicken stock
    1.5 cup
  • maple syrup
    1 cup

Spritz Ingredients & Supplies

  • spray bottle
  • chicken stock
  • red wine vinegar or apple cider vinegar
  • soy sauce

Credit: Recipe created by Rasheed Philips, owner of Philips Barbeque Co, on behalf of Kingsford and Masterbuilt

For safe meat preparation, reference the USDA website.

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