American Wagyu Black™ Grade

Smoked Beef Short Ribs

American Wagyu Black™ Grade

Smoked Beef Short Ribs


Smoked beef 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 American Wagyu plate ribs. These delicious beef ribs ship fully cooked and frozen, just thaw, heat and serve.

Average weight: 5.25 pounds

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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.

Beef Grading 101

These ribs are American Wagyu Black Grade, rated 6 to 8 on the Japanese Beef Marbling Score (BMS)

Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.

All Snake River Farms American Wagyu beef grades above Prime. Special breeds of cattle like Japanese Wagyu produce marbling beyond their American counterparts. To grade this high level of marbling, we adopted the Japanese Beef Marbling Score.

Using BMS, beef marbling is measured on a scale from 1 to 12, with a 1 being Select beef and a 12 being the highest level of marbling possible.

BMS 4 to 5     USDA Prime

BMS 6 to 8     SRF Black Grade

BMS 9+           SRF Gold Grade




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 plate short ribs is the serratus ventralis.

Fast fact: 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.

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Smoked Beef Short Ribs