Was not happy at all with the last ribs I bought. The rack you could not see were misshaped. They certainly weren't hand cut. They were definitely cut by a machine. As far as tenderness the top rack was fine. The bottom rack was too tough to eat. I’m looking for an alternate place to purchase ribs.

Over the past 2 years we've purchased these ribs about twice a month. Paid about $33 to $36 for the 3 racks (regular price), and got 2 meals out of it. Now the same 3 racks is in the $50 range. Unfortunately, too high for me. It was nice while it lasted. :/

Grilling pork lion back ribs on the barbecue grill are irresistibly tender, with the meat slowly cooking until it pulls away from the bone with ease. Each bite is a perfect balance of sweet, smoky, and slightly tangy flavor with my favorite dry rub a and barbecue sauce.

I have purchased 6 racks of these ribs from Sam's , Memorial Day, Fourth of July and Labor Day along with the twin pack pork shoulder for my charcoal / hickory smoker! I remove the membrane from the bone side soak in apple cider vinegar for 3-4 hours , season , garlic and other seasonings , brown sugar and molasses and wet smoke at 190-205 for 4-6 hours ! They are always a huge hit ! Not saying you can't get a less then great rack in a pack , but I am staying with them !

About a week ago I bought 4 slabs of these for my competition grilling trial. These ended up phenomenally well! We took 3rd place for these ribs out of 176 competition cookers (the highest we've ever placed for ribs). These were very meaty, very little fat and after the competition (we cooked 'em further to make them fall off the bone tender) shared some with others and all had the same response, wow...All asked where we had gotten these ribs as they were so meaty, we said our local Sam's Club, they were very surprised to hear that, most thought we went to a custom butcher to get them. Great value too

I have been purchasing these ribs for over 10 years and thy always are great. They are the neatest baby backs and are bargain at Sams price. Always cook slow and low with a custom rub. Secret I use is appply rub day before, then I wrap in foil with a few ice cubes, cook low n slow, re- arranging every hour or so - open and finish with a sauce made from the drippings and throw them on the grill to cook the sauce on - pure perfection ! Always a crowd pleaser!! I have cooked these for large groups and never had complaints....

I have been going to different butchers for years, but the price just gets out of control. Everyone that I talked to said that Sam's had great ribs, so I picked up a three pack and tossed them in the freezer. I made them this weekend and let me tell you, They were awesome!!! I am very pick about my meats, but after smoking them for over 5 hours, the texture was spot on, the pork flavor was great, and the fat rendered beautifully. For the price of these ribs, and how great they taste, you cant go wrong. I will buy my ribs from Sam's for now on.

With a little prep, marinating, etc. we have requests all the time when family comes over for us to cook PaPa's awesome ribs!!!!! We of course have our secret receipe for the marinating, but we prefer to fix our own instead of eating out anywhere. Can find no restaurant to compare to the tenderness and taste of the ones we buy at SAM'S Club.

I bought two packs of two from the club last weekend to smoke. They were amazing and smoked beautifully. My only complaint is the club didn't have them priced correctly and I showed them the app that listed the lower price and they went and re-priced them in the back, but not sure they fixed the price on all the others that were out for sale. It was a $1/lb difference and saved me almost $20 on the two packs, so it was worth having it fixed.

I have been buying Sam's ribs for years and they have been the best I could find anywhere. They were labeled Smithfield and this year they switched to a non labeled rib. These are truly awful. We have tried then 3 times, hoping each time that we "just got a bad one". They are much fattier (poorly trimmed) and they contain rib knuckles that the Smithfield ones never did. They also aren't nearly as meaty as the previous Smithfield ribs. Do yourself a favor and skip these.