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 Heat the smoker to 285°F and check that the water pan is full.
2 Trim the ribs if needed. Slather the ribs with a very light coating of hot sauce. Apply the rub (equal parts salt and black pepper).
3 Cook the ribs, meat side up, at 285°F, for about 8 to 9 hours. Spritz with water or other liquid during the final 2 to 3 hours. Check for doneness by poking the ribs; when they feel like melted butter (about 203°F between the bones), and serve.
4 Brisket and Beef Rib Rub Quantity: A rough guideline is that you’ll need about ½ cup (4 ounces) rub, total, for each 12-pound brisket. A 3- to 5-pound rack of beef ribs will require just a bit less rub, maybe 1/3 to ½ cup, total.
Cooking for 0 people


Main Ingredients

  • rack of beef short ribs (from the plate, not the chuck)
    4 lb.
  • hot sauce (such as Cajun Chef or Crystal)
    1 tbsp.
  • Brisket and Beef Rib Rub
    0.5 cup
  • spray bottle of water, vinegar or other liquid

Brisket and Beef Rib Rub

  • equal parts 16-mesh ground black pepper and kosher salt

Credit: Franklin Barbecue: A Meat-Smoking Manifesto by Aaron Franklin and Jordan MacKay, 10 Speed Press

For safe meat preparation, reference the USDA website.

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