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 Combine paprika, coriander seeds, salt, cumin seeds, allspice, powdered lemon peel and pepper in a mortar and pestle or coffee grinder and grind into a powder.
2 Prepare smoker or grill for indirect cooking, adding 3–4 of your favorite wood chunks to the charcoal briquets. Adjust smoker or grill vents to bring the temperature to approximately 250°F. Remove membrane from the bone side of the ribs. Season both sides liberally with lamb dry rub. Place on the smoker or grill, cover and allow them to cook until tender, approximately 3 hours. Remove from heat and serve.
Cooking for 4 people

Ingredients


  • paprika
    2 tbsp.
  • coriander seeds
    0.5 tbsp.
  • kosher salt
    0.5 tbsp.
  • cumin seeds
    1 tsp.
  • ground allspice
    1 tsp.
  • powdered lemon peel
    1 tsp.
  • ground black pepper
    0.5 tsp.
  • lamb ribs
    2 racks

Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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