Smoked beef short ribs are impressive in appearance and flavor. Three large bones are exposed as the ribs are slow smoked over Texas post oak. Southside Market & Barbeque, the oldest BBQ joint in Texas, uses their decades of experience to create smoked, fully cooked SRF Black Label™ plate ribs. These delicious American Wagyu ribs ship fully cooked and frozen, just thaw, heat and serve.
Enjoy beautiful smoked American Wagyu beef ribs using just your oven. We work with the experts at Southside Market and Barbeque – the oldest BBQ joint in Texas, to bring you flavorful, fully cooked beef ribs.
Southside starts with a 3-rib rack of SRF American Wagyu plate short ribs and seasons them the Texas way with just salt and pepper. Each rack is slow smoked on post oak in a classic offset smoker until the abundant internal marbling melts and renders to make the meat rich, juicy with a touch of real smoke. The perfectly smoked ribs are quick frozen. We ship them frozen so all you have to do is defrost, heat in the oven or grill and serve to your friends and family.
The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features an abundant amount of marbling.
Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA). SRF Black Label ™ and SRF Gold Label ™ both score above USDA Prime.
SRF Black Label ™ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime graded beef.
SRF Gold Label™ registers a BMS of 9 to 12 and contains the highest level of marbling we offer.
Thaw smoked short ribs completely before heating. Avoid overcooking. Keep in mind the ribs are fully cooked and simply requires reheating. Cooking times and temperatures can vary depending on your equipment.
GRILL: Wrap in foil and place on BBQ pit/grill over indirect heat (300°F) until internal temperature reaches 165°F.
OVEN: Wrap in foil and place in a 350°F conventional oven for specified time or until internal temperature reaches 165°F.
For best results, don't exceed two hours of reheating.
Beef short ribs are also called plate short ribs and come from the plate primal. This is located on the underside of the animal directly beneath the rib primal. The plate rib section contains between two and five ribs. The main muscle in the plate short ribs is serratus ventralis.
Plate short ribs are identified as 123A ribs in the NAMPS guide. You'll often hear BBQ and foodie folks refer to these as 123As.
How Does Snake River Farms Package and Ship Their Products?
We ship our products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 days of ordering or schedule for a date in the future. Learn more about packaging and shipping.
What Is The Snake River Farms Guarantee?
We are committed to delivering the highest quality products and an exceptional experience to your doorstep. If you are not completely satisfied with your order, please reach out to our Customer Care Team so we can work to a resolution. Click here to learn more about the SRF guarantee.
How Long Will My SRF Products Last and How Should I Store Them?
For optimal quality, you can store your SRF products in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. More details.
100% American Production
Sustainably Raised
Unmatched Juiciness
