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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The Kingsford Difference

Kingsford has been fueling legendary grills since 1920, and we’re still America’s #1 charcoal for good reason. Our briquets light faster, burn longer, and deliver the high heat you need for exceptional results. Whether you’re searing steaks or savoring smoky flavors, one thing’s for certain — nothing beats the original.

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Recipes

Texas-Style Baby Back Pork Ribs

Kingsford Gameday recipe inspired by

texas-am-university

Bring big flavor to ribs at your next tailgate with an amazing dry rub that will have them coming back for more.

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 full slabs pork baby back ribs or 8 pork country-style ribs, membranes removed
  • 3 tbsp. spicy brown or Dijon mustard

Dry Rub

  • 1 tsp. onion powder
  • 1 ½ tsp. garlic pepper (optional)
  • 1 ½ tsp. lemon pepper
  • 1 ½ tsp. paprika
  • 2 tsp. black pepper
  • 2 tsp. seasoning salt
  • ¼ tsp. cayenne pepper
  • ¼ tsp. cumin
  • ¼ tsp. thyme
  • ½ cup packed brown sugar
  • ½ tsp. garlic powder
  • ½ tsp. grated orange rind

1 Food Prep

  • Begin by removing the membrane on the bone side of the ribs.
  • In a small bowl, combine the ingredients for the rub and blend well.
  • Lightly coat the rib meat with the mustard: coat all sides for country-style ribs and meat side for baby back ribs. Sprinkle ½ cup rub mixture evenly over the ribs. Press the rub into the mustard and then wrap ribs tightly in aluminum foil.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Two-Zone Method

Temp: 225–274°F (Low Heat)

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 foil-wrapped ribs on the grill over indirect heat on the cooler side of the grate. Cover and cook for about 3 hours.
  • Remove the ribs from the grill, unwrap, and sprinkle the remaining rub mixture over the ribs (do not rewrap in foil).
  • Place the ribs meat side down on the grill over indirect heat. Cover the grill and cook for 10 minutes.
  • Next, turn the ribs so they are facing meat side up. Cover the grill and continue cooking an additional 10 minutes, until the ribs are tender and reach an internal temperature of 190–200°F on a digital meat thermometer.
  • Remove the ribs from the grill and let rest for 10 minutes.
  • Slice, serve and savor!

Recipe created by Dan Roundtree on behalf of Kingsford® Charcoal.

For safe meat preparation, reference the USDA website.

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