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 Remove the membrane from the bone side of the ribs by gently working your finger under one corner then gripping it with a paper towel and peeling it off.
2 Set an elevated wire rack on a baking sheet pan. Coat both sides of the ribs with Kosher salt to create a dry brine then place on the rack. Refrigerate for 2–4 hours.
3 Prepare smoker or grill for indirect cooking, adding 3–4 chunks of your favorite smoking wood to the charcoal briquets. Adjust the smoker or grill vents to bring the temperature to 250°F.
4 Combine paprika, onion powder, garlic powder and black pepper in a small bowl and blend well. Season both sides of the ribs with the dry rub mixture then place on the smoker or grill. Cover and allow the ribs to smoke for approximately 4 hours until tender.
Cooking for 4 people

Ingredients


  • water buffalo ribs (such as those available from Nicky USA)
    2 (2½–3 lb) racks
  • kosher salt
    2 tablespoons
  • paprika
    2 tablespoons
  • onion powder
    2 tablespoons
  • garlic powder
    2 tablespoons
  • cracked black pepper
    1 tablespoon
Credit: Clint Cantwell

For safe meat preparation, reference the USDA website.


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