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Sam's Ribs, I may be done with them


 
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Darrin M

TVWBB Member
I've been buying ribs to smoke at Sam's Club by the case, but I think I'll pay the extra for the ones at Albertson's. The Tyson ones are just nicer. The Sam's taste fine, but are way more fatter overall, it seems.

What really gets me, though, is that they look like they were trimmed by a robot or something. Hacked to death almost. Very inconsistent in shape.


The pork butts at Sam's still are very good, though. And, I can't wait to smoke the chuck roll I got there.
 
Unfortunately, no Costcos around here.

Local meat markets are about twice the prcie. You get what you pay for, I suppose.
 
I have had good luck with Sam's ribs over the years, it may be just the supplier of that batch has a problem.
I'm not a big fan of Tyson meat most is solution added, but so are other brands.
jim
 
Is the Norman Sam's open yet?

I like Sam's meat. One of the things that I like may be the thing that is causing your problems. I think they do a lot of the actual butchering in house (can anyone confirm this?). That's great, as long as whoevers doing it knows what they're doing, but sucks if they don't.

In Lawton, I've figured out that it all depends on who you talk to at Sams. There's one guy who's very excited to help and will do anything you ask. Everyone else sucks. I try to time my trips so that I get to talk to my butcher friend.
 
And the reason that I ask about Sam's butchering themselves on site, is because of tri-ips I have bought in the past. If you get there early enough, you can get the tri-tip's before they cut them up.
 
At my Sam's, all the ribs-- with only rare, insignificant exceptions on spares-- are packed in cryovac, so I can't see how their meatcutters have any real involvement. It has to be the packers.
 
Bought a 3-pack of baby backs today from Sam's, and I have to say they are abolutely exceptional looking. Usually will buy my spares at Costco (come with brisket bone removed) and baby backs at Sam's (seems size is more consistent, not that size matters)
 
I agree with you, Darrin. We (The General Porktitioners) use Sam's ribs and have had excellent success. But they can have some unusual cuts. Especially the middle and bottom racks. I also agree with Jim on the Tyson ribs. I bought a couple of racks in a pinch one day. Used my regular rub and sauce. Whoa! Tasted like a salt block.


Chris
 
Seems like the last batch I got at Sam's was very fatty also. I will try them again however, because I'm going to cook 9 racks for New Year's eve dinner for 12-13 people. Three, three pack of ribs anywhere other than Sam's would cost way more. I'll take my chances and if there's a lot of fat or they look rough, I'll take the knife to them and make them the best I can.
 
Norman Sam's is scheduled to open mid January. Maybe I'll have better luck there.

They just seem to be so inconsistent. Like I said, the taste has always been great. It's just a royal pain to trim them. Especially when the membrane has a bunch of hacks in it. It's like pulling off an old paper sticker that comes off in 50 pieces.


Oh, I forgot to say, I'm only talking about spares, not backs.
And, the ones I have gotten are 3 pack cryovacs, so the local butcher hasn't messed with them.

I'm getting some from Cusack's (a local meat market) when I get back from vacation. They'll end up being around 50-80 cents a pound more. We'll see how much better they are. I'll save some Sam's and do a picture side by side comparison.
 
You might try Wheelers, too. I got some awesome brisket flats there a couple of months ago. Not che cheapest or nicest, but they've got some good meat.
 
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