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.

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.

Very good BEEF RIBS, excellent quality and smoked very well on the pitboss. I had to ask the butcher to get them from the back, there never in the meat case. Why?

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 actually found these ribs by accident when I was looking for baby back ribs. I never knew I could get these at Sam’s. Now that I know, it definitely won’t be the last time.

I don't know everybody else experience but , I have been looking everywhere for these tye of ribs. They where meat EXTRA TENDER and worth every penny. I smoked them for 6hrs and 300 degrees unwrapped and they were AMAZING.

With most family members no longer choosing to eat pork, I bought these from the butchers behind the glass since they are typically cut thin and sold packaged. Had to buy two since they come cryovac’d in pairs. Paid more than I expected but still $2/lb less than when they are cut. Slow snaked to perfection.

The beef ribs were of good quality. I did however have a difficult time with the purchase. I tried to purchase in store but was told they didn't have beef ribs. I showed the butcher and customer service where the Sam's club app showed not only in stock but available for pickup that afternoon. Their response was, "Well, the app is wrong and you will just be refunded your money if you attempt to purchase". At that time I used the app to purchase and it showed "Available for pickup this afternoon at 3:00". They had no response. I picked the ribs up that afternoon just like the app showed. When I showed customer service again they had no response. It appears that no one in the meat department nor customer service knows what's going on in the store.

This was not a “whole” beef rib rack as pictured. Instead it was thinly sliced across the bones for a Korean style beef rib meat placed in a pile and then cryovaccumed. The curbside delivery associate at the store had no clue of the difference between a whole intact rack of beef ribs was compared to the thinly sliced Korean style beef rib. I was supposed to get a refund and never did receive that on my CC. Either change your picture to reflect the product accurately or provide the product as pictured.

Was excited about smoking these. There was so much fat in the ribs I did not eat them. Would love to try again but need to look at them before buying to see how much fat is there.