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.

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 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.

This review is for the Sam's Club item titled "Member's Mark USDA Choice Angus Whole Beef Short Ribs, Bone-in, Cryovac (priced per pound, 2 per bag)." It also states in the listing "Each portion contains four ribs" and "Piece count varies by bag" which contradicts the title. I am a verified buyer of this product. Be advised that the reviews shown here on this page are for both - the "bag" and the "case." I bought the "bag." The bag was a cryovac sealed by National Meat Packing Company in Kansas City, MO as stamped on the cryovac. Also stamped on the cryovac was USDA CHOICE and ANGUS BEEF and BLACK CANYON - PREMIUM RESERVE. The meat inside is fresh, not frozen. The sell by date on the label is February 10th, 2023. Today is day of purchase which is February 2nd, 2023. Inside the cryovac, there are four (4) short rib plates (this contradicts the title) with three (3) bones in each of them (this contradicts the listing). The package is 17.5" wide, 10" long, and 4.5 inches high. The weight is 27 lbs. The cost was $6.98/lb or $188. I am very happy with this purchase as these are very hard to source here in Maryland. I haven't cooked/smoked them yet but I know from experience that they will be excellent.

So, I ordered 4 quantity of these ribs. When my wife picked up our Sam's order, she brought home 4 individual plate ribs packaged in styrofoam tray and wrapped in plastic. I was expecting 8 plate ribs total, as the description says - cryovac, 2 per bag. The per pound price is correct though, so I'm gonna give it a 3 star for incorrect description.

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.

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!

I have bought and smoked plate ribs before but this 2 pack I got from Sam's Club was my last. After trimming at least 1/2 inch of fat cap off and smoking for 6+ hours I ended up with about 4 lbs of eatable meat the rest was so fat laden it was ridiculous and thrown away . A little over 12 lbs and at $97 dollars this so called "Choice Angus" was anything but choice. Lesson learned!