Great !

Alot of meat on these ribs i was surprised good marbling and couldn't beat the price

Very well marbled and were perfect for slow smoking. These are hard to find except for specialty butchers. I just asked a butcher at Sams and they were glad to go get them out of the back. Thank you!

They are the King of all barbecue for me. I used to call them “brisket on a stick”. But, really, they are even better than brisket. They are the richest and the most decadent, succulent, and flavorful cut of beef you can put on a smoker. I picked up 2 racks of beef ribs from Sam’s Club. Sam’s had these for $8.48 a pound! These two racks weigh about 15 pounds…each rack is about 7 1/2 pounds…each rib is about 2 1/2 lbs. These are the 123A 3-bone plate ribs…ribs 6-8, Choice CAB. Around here I’ve only ever been able to get the 130A beef chuck ribs at Albertson’s, which are ribs 2-5. They are good, but shorter and less meaty than the plate ribs. These 123A plate ribs are HUGE! There is a big difference in the two different types of beef short ribs, and anytime you can get the plate ribs, that’s the way to go. Beef short ribs are known for their substantial connective tissue. This connective tissue, primarily collagen, is responsible for the toughness when cooked improperly. However, this same collagen is the key to tenderness. When subjected to low and slow barbecue methods, collagen breaks down into gelatin, resulting in a moist, flavorful, and incredibly tender final product.

Sam's beef short ribs are the best I have seen, and about half the price. Intramuscular fat is INSANE in these. For the people who say they are too fatty, I would suggest that you watch some YouTube videos on how to cook/smoke these. I wish I could get them at my local store as needed...they are hard to come by. They show online, but have had my order cancelled multiple times because they were out of stock!

These are some of the best whole short ribs I have ever had. They fat is trimmed to already to a good thickness so you aren't playing extra for fat you have to trim off. They have a good amount of meat on them. I smoked them and they turned put excellent.

I bought these and cut them up individually, vacuum sealed and froze. I sous vide them at 167 degrees for 24 hours. Succulent fall off the bone goodness.

I buy these a lot and can understand why people say these are fatty and what not. I’ve gotten those myself but I’ve also gotten some that are just stupid good. The price I pay for the 2 pack at Sam’s is almost the same price I’m paying for 1 rack at my local meat market, let alone the local bbq joint per rib. Great flavor, when you catch some great ones they are an exceptional value.

Juicy, great marbling and looked better than choice grade!

about 60% meat and 40% fat is not worth the price, in my opinion.