Our smoked ribs and smoked rib tips are fully cooked. They only need reheating. I warm them gently, protect the moisture and stop when the meat is hot; I do not repeat the long cook used for raw ribs.
Thaw and portion
Thaw in the refrigerator and remove all packaging. For a quicker, more even reheat, divide a rack into two- or three-bone portions. For tacos, you can remove the bones and cartilage while the meat is cold, then warm the meat in a covered pan. This guide is for smoked ribs, not our raw or marinated raw racks.
Covered pan: my quick option
Put the thawed portions or rib tips in a pan with a small splash of water, cover and warm over medium-low heat. Turn the pieces and start checking after 5 minutes. Continue only until hot through, adding a little more water if the pan dries out. Uncover briefly at the end if you want the sauce to become sticky.
Oven
Use a covered dish at 160°C fan / 180°C conventional with a little water. Start checking small portions after 10 minutes. A whole rack takes longer, which is why I portion it for a quick meal. Check the meat rather than leaving it in for a fixed long oven time.
Air fryer or BBQ
Air-fry suitable small portions at 160°C, checking from 5 minutes and turning for even reheating. On a BBQ, use gentle indirect heat with the lid closed, then give the surface a brief direct finish if needed. Keep sugary sauce away from flames.
Check and serve
For hot serving, reheat to 74°C / 165°F in the thickest meat, away from bone. Stop once hot through. The early checking times are not guaranteed total reheating times. Rib tips contain bone and cartilage: tell diners or remove both carefully before making tacos.
What to make with it
For a complete meal, try Smoked Ribs with Slaw & Potato Wedges or Smoked Rib & Black Bean Tacos. Each recipe includes measured ingredients and serving suggestions.
