I mentioned in another thread today that I had two racks of Members Mark ribs from Sam’s Club on the smoker today. We’ve just finished dinner and I’m very pleased with them. They were meaty with the chine bone removed and not much else trimmed off. I just took a little thin meat off the edges and put them on the smoker. You know what it’s like when everything goes just right in a cook. Well that’s how this one went. They may be the best ribs I’ve ever turned out. I didn’t look at the weight on the package but remember the price was $26.00 , that was for two big racks of ribs. I will be buying more of these the next time I’m at Sam’s.
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Congrats on your cook. It's a great day when all of the BBQ stars align and things turn out so well.
I really like Sam's Club meats. Nice selection and good quality. I'm smoking some of their babybacks later on today.
Kathryn -
In general I’ve had excellent experiences with Sam’s Club meats, especially beef short ribs. They are my go-to for that cut now.
My experience with whole spares from Sam’s has been generally good, except one time they weren’t very good: they were cut kind of ragged, almost mangled, with lots of unusable meat in the tips and flap and skirt. It was almost like they went through a cutting machine wrong, with the ribs cut short and the breast plate cut big.
It happens. They tasted good, but with a lot of meat repurposed into beans. I wouldn’t cross them off the list, I’ll just look more closely next time. I’ve never seen that before nor since.Comment
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At my Sam's I've bought the beef ribs, but they usually only put them out flanken cut, and I have to ask for uncut ribs in the cryovac from the back. And they are less per pound than the ones they've sliced thin across the bones too. -
jfmorris Yes, I always have to push the buzzer and ask. The good part about that is, at my store the guy asks what size I want, and how many total.
I’ve never done the flanken style, but every time I’ve tried them somewhere else I’ve been disappointed; they’re always cooked like steaks, and they’ve always been tough and chewy. I’m sure that’s just someone not knowing what they’re doing, but nevertheless it hasn’t been encouraging. -
Mosca the only way to get those flanken cut ribs to come out right is to give them a nice long marinade that has something in to help tenderize, and then cook hot and fast. There really isn't enough thickness on them for a low and slow cook without drying the meat out.
I like this recipe:
BUT - fat really doesn't render well in this type cook, so if you are picky about that, this cut of rib isn't for you. Flavor is really good though.
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Agree with all. Sam’s meats are usually the least expensive in my area, and best quality for that price.Comment
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I like the Sam's Club spares as well, but usually trim them down to St. Louis cut these days, and smoke the rib tips alongside. I mostly do that because I'm smoking them on the kettle or kamado. If on the offset. the full floppy spares are not an issue. I may have to do some that way for old times sake this summer...Comment
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Been buying Sams meats, since they opened in my near by town. Maybe 20 years. I've never been skunked, Love there baby backs, steaks, chicken, and a rotisserie chicken is hard to beat the price. The real tip to buying there is to go early in the am on Wednesday, ( check with the butcher) they mark down all meats, You can get a great deal on prime ribeye's ect.
I will not buy ribs anywhere else, last week bought two of those two packs, smoked them Friday. They turned out great. As usual.Comment
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Something you need to know with Sam's, at least with my local one, is that they get more cuts of beef than what they put out in the cases on display.
Two cuts I've bought there that were not on display are chuck roll and the big beef ribs.
For example, until gboss told me, I never even knew what a chuck roll was - but Sam's has them. I guess they cut them into chuck roasts, but you save about $1 per pound getting the whole 15-20 pound chuck roll and processing it yourself, and you can get some nice Denver and Sierra (I think?) steaks, in addition to some chuck roasts and chuck eye steaks out of it.
My local Sam's only puts flanken cut beef ribs on display, but if you ring the bell and ask someone, they can bring you the whole big slab of short ribs (its the 3 bone cut) from the back, in cryovac. The catch is you have to buy a 2 pack of those ribs, in cryovac, but they are vacuum sealed separate from each other, so just cut the plastic between them before dropping in the freezer. But again, the price is $1 or $2 cheaper than what they charged per pound for the flanken cut ones that they process in store.
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What no Pictures? Glad to hear you done good in them bones.Comment
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I've always liked Sam's Members Mark ribs, great quality. One time in all the years I've been buying them I had to make a return since they were spoiled shortly after I got them home. I took them the stinky wrapper back and they believed me. I try to find the smallest (lightest) 3-packs that I can since they tend to be on the heavier, thicker side, and I do not enjoy thick baby backs.Comment
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No, no, no. Y’all are not going to get me to buy a Sam’s Club membership too. Nope. Ain’t gonna happen.Comment
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I went to Sam's today and bought 1 package of BB Ribs. My plan is to hang them in the Bronco tomorrow. I will use Meat Church's Holy Cow, B&B Charcoal/Char Logs with either B&B hickory or cherry wood chunks. I will post pictures on SUWYC.Comment
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Yes on MM Wibs! and prime beef too, usually 2/3 price of my butcher….Comment
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Congrats on the great cook and thanks for the advice.Comment
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