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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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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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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Smoked Jalapeño Loin Back Ribs with Maple Coffee Glaze

A rich coffee glaze adds just the right touch of bittersweet depth to this peppery pork loin back ribs recipe.

Cooking for 6 people


Seasoning Paste:

  • 2 jalapeño peppers, diced
  • 3 tbsp. dark brown sugar
  • 8 tsp. salt
  • 2 tbsp. coffee
  • 2 tbsp. paprika
  • 2 tsp. black pepper
  • 1 ½ tsp. garlic powder
  • 1 ½ tsp. onion powder
  • 2 tbsp. vegetable oil
  • 1 tbsp. soy sauce

Other Ingredients:

  • 1 cup maple syrup
  • 2 slabs loin back ribs

1 Food Prep

  • Set up an outdoor grill for indirect cooking by firing only one side of the grill. Preheat the grill to 250°F.

  • For the seasoning paste: In a food processor, combine the jalapeño pepper, brown sugar, salt, coffee, paprika, black pepper, garlic powder, onion powder, vegetable oil and soy sauce. Process until a paste is formed.

  • For the Maple Coffee Glaze: In a small bowl combine the maple syrup and 1 tablespoon of the seasoning paste.

  • Remove the membrane from the back of the ribs. Generously apply the remaining seasoning paste onto the front and back of the ribs.

2 Grill Prep

3 The Cook

  • Put the slabs meat side up over indirect heat, away from the coals, close the lid, and cook until the ribs are tender, about 4 hours. Baste the ribs with the Maple Coffee Glaze the last 10 minutes of cook time. 

  • Transfer the ribs to a cutting board and let rest for 10 minutes. Slice the ribs between the bones and serve.

Recipe created by World Champion Pitmaster Chris Lilly on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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