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 225°F.
2 Make sure your Smoke + Sear Grates are on the smoke side.
3 While grill is coming up to temp, coast your ribeye with your favorite beef rub or black pepper.
4 Smoke your ribeye until the internal temperature is 110°F, about 20–30 mins.
5 While steak is smoking, make your compound butter. Combine room temperature butter with diced garlic and chopped rosemary. Add a dash of salt, pepper, or your favorite rub for additional flavor.
6 Pull your ribeye. Using gloves, flip your grates to the sear side.
7 Turn your Gravity Series up to 700°F.
8 Sear ribeye until internal temperature reaches USDA's recommended temperature.
9 Add compound butter to warming racks during final minutes of cook to melt the butter.
10 Pull ribeye & immediately top with your compound butter for added flavor. Rest for 10 minutes.
Cooking for 4 people


  • thick cut ribeye
  • unsalted butter (room temperature)
    1 stick
  • garlic
    1 head
  • fresh rosemary
    3 sprigs
  • salt (to taste)
  • pepper (to taste)
  • beef rub (your favorite brand)

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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