For a True Taste of Texas, Try BBQ Pitmaster Darien List’s Slow-Cooked Pork Ribs

Smokehouse Ribs

Photo: Courtesy of Beach Hill Smokehouse

Pitmaster Darien List presides over Beach Hill Smokehouse in Toronto’s east end, like a king over a mouthwatering castle. Serving up authentic Texas barbecue using dry rubs and long cook times, he knows a thing or two about making the most out of a piece of meat. 

“Those who uses a thermometer to see when the ribs are done are looking for the internal temperature to be around 145 F after approximately two or more hours, depending on the thickness of the ribs,” says List.

Pitmaster Darien List hard at work at his Beach Hill Smokehouse in Toronto. Photo: Courtesy of Beach Hill Smokehouse


“First, we cook our ribs for approximately two hours at 250 F before checking to see if they’re done. We can tell by looking for the cracks on the surface and if they’re flexible and easy to bend in half. No need to know the internal temperature as we cook slow and low!” 

Here is List’s smoked pork rib recipe that will leave a messy smile on your face.


Smoking Pork Ribs

Photo: Courtesy of Beach Hill Smokehouse

Ingredients for Rub:

  • 2 cups of brown sugar
  • 1/4 cup of cracked pepper
  • 1/4 cup of kosher salt
  • 2 tbsp of onion powder
  • 2 tbsp of garlic powder
  • 2 tbsp of paprika


Mix ingredients in a bowl. Rub whole rack of ribs with olive oil. Rub rack of ribs with rub and let marinate in fridge overnight. Fire up grill to 250 F.  Load smoker tube with wood pellets and place on the grill to give smokey flavour. Place rack of ribs on grill for approximately 2.5 hours or until done. Take off grill and let stand for five to 10 minutes before serving!

This article was originally part of a larger feature called “It’s time to Get … Fired Up” from the June/July 2023 issue of Zoomer magazine.