USDA Prime beef chuck short ribs with bone-in for exceptional flavor and tenderness. Prime grade beef is produced from young, well-fed cattle and features abundant marbling throughout the meat, making it the highest quality grade available. This cut is ideal for smoking, braising, or slow roasting.

These bone-in short ribs come from the chuck section and typically include 4 bones per rack, averaging around 4 pounds. The generous marbling ensures rich beefy flavor and tender, juicy results when cooked low and slow. Perfect for smoking at 225-275°F for 5-7 hours until the internal temperature reaches 200°F and the meat is probe-tender. The bones add extra flavor during cooking and create an impressive presentation.

Excellent for barbecue enthusiasts and home cooks looking to create restaurant-quality beef ribs. Can be seasoned with simple salt and pepper (dalmatian rub) or more complex spice blends. The high fat content keeps the meat moist during long cooking times and produces a beautiful bark when smoked.