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!

Great buy!

I always use to buy this short ribs from Sam’s and enjoyed a lot. Now that the meat department doesn’t cut it into strips I refuse to buy it anymore . When I call the Corporate Office they informed me that the meat department supposed to honor your request.

I searched all over and even considered online ordering from specialty butcher that were 3-4x the price Sam's was offering it for. Never would had known Sam's offer whole racks if I did not ask one of the butcher at Sam's- who also told me I could pre-order it online! These ribs are excellent value and super meaty. We smoked it low and slow with a simple salt and pepper rub and it turns out perfect every single time. Each pack came with 2 racks, 4-5 ribs each. Talk to the butcher, they are more than willing to help you select the right one.

These ribs are a show stopper!! Do some light trimming on the fat cap. Do not touch the membrane on the back of the ribs. Coat with coarse pepper and kosher salt. Cook between 225-250 until tender (a wood skewer will sink into them like butter) these ribs are one of the very few things I don't wrap but that's up to you! No sauce needed!! Enjoy and bask in the compliments that your friends and family will be hurling at ya!

Totally Awesome! So much Meat and it makes a Helluva presentation. "You want be disappointed!" I smoked mine at around 250 degree. I pulled it off the smoker when it reached a an internal temp of 200. Cook it slow folks and enjoy! Ps. I'm definitely buying more for the 4th.

I should not leave this review! Why? Because this is Sam's best kept secret and I'd hate for there to be too much competition buying these! But, I am a nice person (sometimes) and must leave my feedback... A friend turned me on to the fact that Sam's carried these phat beef short ribs. I have never seen them in any display case, so did not know they existed here. I waved down my friendly butcher behind the glass and asked if he had them in stock. Yes he did. I purchased two cryovaced packages. I trimmed off the excess fat along the top and on the bottom, removing the membrane as much as I could. I smoked them in an electric smoker at 225 degrees for about 8.5 hours, until the internal temperature reached 203 degrees, using hickory wood chips. Make sure you go by the internal temperature, if you do your ribs like this, as it could be a longer or shorter time frame in your smoker. Prior to smoking I rubbed them down with some Dijon mustard and covered them with salt, pepper and garlic powder for an anticipated nice bark. I (we) were not let down! The meat on these phat ribs literally fell off the bone after one bite. They were delicious and all that indulged were quite happy and satisfied. So, either a review like this will cause it to be more difficult to acquire these ribs at my local Sam's Club or it'll keep them in stock and not discontinued due to lack of purchases. Time will tell.

Thought I'd take a chance on these since I have a freezer. Used an electric knife to cut them into single ribs. The bones are as long as my enamel roster! The first batch I used the Taste of Home top of the stove recipe for Barbecue Ribs, and it was good, but they are very fatty. The second time I used the same recipe, but finished them in the oven. This batch of two was unchewable.

I call these Brontosaurus bones because they remind me of the ones Fred Flinstone's pooch Dino used to haul around. As finger food goes these are absolutely two-handers, and the meat on these is generally among the best marbled in the entire steer. Make sure to trim them before cooking because the fat on the surface is not a uniform thickness, and they're easiest to trim when they're still cold. But don't trim too much! You can trim more after cooking if you like, but a thin coating of crispy fat ads a lot of flavor and protects the meat from drying out. I LOVE these on the smoker. They can take a lot of smoke (and heavy flavored smoke!) and you should cook them low and slow regardless of whether it's on a smoker or in the oven. If you cook these in the oven, put them on an elevated rack to allow the fat to render down so as to keep the meat from sitting in it. These are great for barbecue, or you can cut the meat off the bones and use it for a Ragu or cube it for kabobs or, or, or..............great meat that's as tender as a fillet and twice as favorable. Try a combination of salt, pepper and celery seed as a rub! You'll have to ask the meat counter at Sam's for these, they don't put them out.

I've purchased two packs of beef ribs (plate ribs, dino ribs, etc.) and these are just too fatty to enjoy. There's marbling and then there's globs...these have globs of fat throughout. Just not enjoyable to eat. Not worth the cost (though the price is good). For reference I gave them a heavy smoke (around 190-200) for one hour and then smoked at 300 for 8 hrs to an internal temp of 203°. Fat rendered nicely, but the amount of fat in the meat, again, just wasn't enjoyable to eat or pick through.