Insider Secrets: Kingsford Employees Share Rib Recipes

August 21, 2013 is all about community – the people who love live fire cooking and all that goes with it — family, friends and amazing food. So far, we’ve enjoyed sharing recipes from fans and professionals, competitors and home cooks.

Now we are turning our attention to those behind the scenes at Kingsford, employees who are fiercely passionate about their jobs and what they are a part of. These insiders have been generous enough to share their “secret” rib recipes with the family.

First up is Kingsford employee Kirk Newbound of the Silence of the Hams competition BBQ team.


Kirk Newbound of Silence Of The Hams BBQ Team


Silence of the Hams Prize Winning Ribs

1 rack of ribs

2 teaspoon black pepper

2 teaspoon chili powder

2 teaspoon ground cumin

½ cup brown sugar

½ cup apple cider vinegar

½ cup ketchup

¼ cup chili sauce

¼ Worcestershire sauce

1 tablespoon lemon juice

¼ cup molasses or honey

2 tablespoon chopped onion

½ teaspoon dry mustard

1 clove garlic, minced

2 teaspoon smoked paprika

1 tea seasoning salt

1 teaspoon liquid smoke


For the dry rub: Mix sugar, paprika, salt, pepper, chili, cumin, put on ribs and put in refrigerator.

For the sauce: Mix the molasses, liquid smoke, vinegar, ketchup, chili, Worcestershire, lemon juice, onion, dry mustard and simmer over medium heat.

Use half for basting and other half for a dipping sauce.

BUT sometimes less is MORE!!

Season ribs with KC Masterpiece BBQ seasoning. Put on smoker with your favorite wood chips for the first hour. Continue cooking for three hours at 225 degrees. Remove ribs and wrap in foil meat side down with brown sugar and honey. Put back on smoker for 1 ½ hours. Remove and apply KC Masterpiece  Southwestern BBQ sauce.



Next up is Carey Preston. His recipe for ribs is deceptively simple, but the results are sure to be mouthwatering! 

BBQ Ribs

2- Full Racks of Baby Back Ribs.

1 lb Mesquite wood chips (soaked)

20 lb. Kingsford Mesquite Charcoal


Dry Rub Recipe 

1 cup brown sugar

1 ½ tablespoon chili Powder

1 tablespoon garlic Powder

1 tablespoon paprika

1 teaspoon black Pepper

½ teaspoon red Ground Pepper

¼ teaspoon nutmeg

¼ teaspoon onion salt


2 cups ketchup

½ cup chili sauce

1 cup brown sugar

1 tablespoon honey

1 tablespoon karo syrup (dark)

1 tablespoon hot sauce

¾ cup apple cider vinegar

1 teaspoon pepper

1 teaspoon garlic Powder


Combine ingredients and thoroughly coat ribs on both sides.  Prepare smoker with ample amount of Kingsford Mesquite Charcoal and bring temperature to 225 deg F.  Add ribs. Smoke for 2 hours adding soaked wood chips about every 45 minutes.  After 2 hours wrap ribs in aluminum foil and continue cooking for additional 2 hrs. Add additional charcoal as needed.  Do not let temperature get above 225 deg. F.  Remove foil, dribble with BBQ sauce and let caramelize for 15-20 mins. Enjoy!!!

Combine ingredients in saucepan and cook on low heat for approx. 1 hour, thoroughly mixing all ingredients.


Related Topics: Barbecue Sauce | Carey Preston | Kc Masterpiece | Kingsford Employees | Kirk Newbound | Main Dish | Pork | Pork Ribs | Rib Recipe | Rib Rub | Rib Rubs | Ribs | Rub | Rubs

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