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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St. Louis BBQ Ribs

Pitmaster note: If you’re going through the trouble of making a dry rub and scratch BBQ sauce, it’s a good idea to have some left over. The extra rub will last several weeks in an airtight container, and you can save the sauce for at least a week to 10 days.

Let's get grilling

1 Prepare the rub: In a medium bowl, whisk all rub ingredients together. Use your fingertips to break up any large clumps of brown sugar.
2 Set aside 2 tablespoons rub to use in sauce and apply the rest of the rub to front and back of ribs.
3 Build a charcoal fire using Kingsford® Original Charcoal for indirect grilling by situating the coals on only one side of the grill, leaving the other side void. Preheat to 250°F.
4 Once the grill is preheated, place the ribs on the grill meat-side up and cook with indirect heat for 3½–4 hours, or until the ribs are tender. For your safety, please reference the USDA safe cooking temperatures.
5 While ribs are cooking, make the sauce by combining all the sauce ingredients into a medium saucepan along with the 2 tablespoons reserved spice rub.
6 Stir in 1/2 cup water and bring to a boil over high heat, reduce heat and simmer for 8 to 10 minutes, stirring often, until reduced to a glaze consistency. Sauce should reduce by about one-third. Remove from heat and allow the sauce to cool.
7 During the last 30 minutes of cooking, brush the sauce on to both sides of the ribs in two coats. Discard any leftover sauce after use; do not reuse or re-boil sauce.

Remove the ribs from the grill and place them on a cutting board to rest for about 10 minutes. Carve the ribs and serve.

Cooking for 4 people


  • St. Louis-style cut ribs, membrane removed from underside of ribs, any loose fat or meat trimmed
    2 slabs

For the spice rub

  • brown sugar
    0.25 cup
  • onion powder
    2 tbsp.
  • smoked paprika
    2 tbsp.
  • dry mustard
    1 tbsp.
  • garlic powder
    0.5 tbsp.
  • dried oregano
    0.5 tbsp.
  • ground coriander
    1 tsp.
  • cayenne pepper
    0.5 tsp.
  • kosher salt
    2 tbsp.
  • freshly ground black pepper
    2 tsp.

For the sauce

  • ketchup
    2.5 cup
  • apple cider vinegar
    0.3 cup
  • brown sugar
    0.25 cup
  • molasses
    0.25 cup
  • Dijon mustard
    2 tbsp.
  • Worcestershire sauce
    1 tbsp.
  • liquid smoke (optional)
    1 tsp.

For safe meat preparation, reference the USDA website.

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