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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Recipes

St. Louis BBQ Ribs

Meaty and flavorful — no wonder everyone enjoys St. Louis style ribs. With this spicy rub and delectable sauce, they’re sure to become your favorite too.

Grill-friendly weather alert! It’s the perfect week to make brisket *weather forecast provided by Openweathermap.org
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Cooking for 4 people

Ingredients

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

spice rub

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

sauce

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

1 Food Prep

  • First, remove the membrane from the underside of the ribs, and trim any loose fat or meat.

  • Then, in a medium bowl, whisk all the Spice Rub ingredients together. Use your fingertips to break up any large clumps of brown sugar. After setting aside 2 tbsp. of the rub to use in the sauce, apply the rest of the rub to both sides of the ribs.
  • Next, combine all the sauce ingredients into a medium saucepan along with the 2 tbsp. of the reserved spice rub. Stir in ½ cup of water and bring to a boil over high heat.
  • Then, reduce the heat and simmer for 8 to 10 minutes, stirring often, until reduced to a glaze consistency. The sauce should reduce by about one-third. Finally, remove the sauce from the heat, and allow it to cool.

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Place the ribs on the grill meat-side up and cook with indirect heat for 3 ½ to 4 hours, or until the ribs are tender.

  • During the last 30 minutes of cooking, brush the sauce onto both sides of the ribs in two coats. Discard any leftover sauce after use. Don’t reuse or reboil sauce.

  • The ribs are done when they reach an internal temperature of 145ºF. Remove the ribs from the grill and place them on a cutting board to rest for about 10 minutes.

  • Carve the ribs and enjoy.

For safe meat preparation, reference the USDA website.

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