Who doesn’t love it

Best ribs! Buy the fresh, not frozen ones. Pull off membrane from the bone side and put famous Dave’s rub, then cover with light brown sugar. Wrap with foil and put in the oven at 375° for 2 1/2 hours. Remove and poke hole at end and carefully drain the juice. Save a little to mix with the bar-b-que sauce of your choice. I prefer baby Ray’s hickory and brown sugar. Now there ready for the grill or you can put them in the oven under a broiler setting. Only for a few minutes, middle shelf. Watch them closely, you don’t want to burn them! If you grill them get the grill pre-heated. Oil the grill well, put ribs on the grill and just get a seer on them. Lower heat and cover with bar-b-que sauce. After a few minutes,voilà! You have delicious barbecue ribs.

These were actually pretty good. Get some long aluminum pans that'll hold them. Get a good mustard rub on them initially then add a dry rub on top. Let 'em marinate a day or two in the fridge. Turn the double ovens to 250 and bake for 4 hours covered. You should be able to pick the bones right out of the meat.

delicious. meaty, excellent

BEST RIBS EVER. The membrane peels right off & they smoked up so well. The best tasting ribs I’ve had so far. Awesome meat quality!!

Best value for this cut of ribs. Like the double slabs vs singles. Great for grilling or other creative recipies.

Good quality and great price. Not too much of fat. Good for BBQ, spare ribs soup... Taste good and fresh.

We had the ribs when some family was visiting. they were well trimmed and required little additional trimming. They had great flavor and were extremely tender.

I bought 2 packs of these ribs for the holiday. Both packs smelled like bad meat! I had to rush to giant eagle to try and find ribs at 3x the price of Sam’s. These ribs make me rethink buying meat from Sam’s club again

We smoke these on our pellet smoker/grill with my own homemade herb and spice dry rub blend, and they turn out spectacular. We've tried national brands, not naming any names, that have chemical preservatives, and these are *way* better.