I was at our local grocery last Sunday and they had stocked up beef ribs, probably thinking they would be popular for those cooking food for their Super Bowl parties. I was surprised at how little meat was actually on those ribs.

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There's a lot of white showing! Some of it is fat, but most of it is hard bone.

I bought 2 or 3 racks like that for $5 each a few years ago at a local store.  Never again.  Nothing left to eat after they finished cooking.

I get mine from Restaurant Depot and Sam's Club
https://www.samsclub.com/sams/case-sale-whole-beef-short-ribs-piece-count-varies-by-bag/prod17180007.ip?xid=plp:product:1:1

Ribs I got from Sam's

Wow those are nice beef ribs.  We sure can't find them at local groceries, Costco or RD that look like that.  And it is one of the few bbq meats I still love, so I am envious!!!

I just picked these up from RD a couple weeks ago. The bones aren't quite as long but nice amount of meat.

I was surprised at how little meat was actually on those ribs.
There's a lot of white showing! Some of it is fat, but most of it is hard bone.

Reminds me of the old Wendy's comercial: "Where's the Beef?" I have several packages just like that in the freezer. They were donated for our community dinner. I don't know what to do with them. There's a lot of bones and only a little meat. I may use them for beef stock and make soup. Open to othe ideas.

Mike if you figure this out please let me know.  I think we're both up here in SW Washington.  I've yet to source consistent meaty beef ribs.   I get them once a year on work trips to Dallas, it's my favorite BBQ and cannot produce it at home.

DK

If you can find a place that sells Korean Kalbi Short ribs in packs, ask the butcher if he can sell you them unsliced.  They are plate ribs which are the best ones.  I asked the butcher a while back and he said sure!  I got a 5 lb slab I think and it was well over $30, and that's military commissary prices. 

The ribs I got looked just like triplebq's pic, but probably not as good tasting. 

I made some for the first time ever a few months ago, ones that had little meat on them.  The flavor and texture was amazing, but had to eat 6 ribs for a mouthful.  Haven't had any success finding meaty ones, think I will have to see if I can order some through a butcher.

Can I get some smoke/cook procedures you all have been using?
I have had some in the freezer but don't want to ruin them. Been dying
to make them.
Thank you.   

Key is to ask for PLATE ribs - those are the ones that are like a steak on a stick!
should be 3 bones in plate cut rib section.
If there are more bones then your buying chuck
Best bet is to get plate ribs from a butcher.
three-little-pigs-bbq.com/help-i-need-to-know-what-cut-of-beef-ribs-to-tell-my-butcher/

Can I get some smoke/cook procedures you all have been using?
I have had some in the freezer but don't want to ruin them. Been dying
to make them.
Thank you.   

I've smoked them until they are probe tender like a brisket.

Can I get some smoke/cook procedures you all have been using?
I have had some in the freezer but don't want to ruin them. Been dying
to make them.
Thank you.   

I posted a cook I did a while back: https://pelletfan.com/index.php?topic=405.0. I included my steps in the post.

Yes, the ribs in your photo are "fingered".  RD used to have a Beef Back Rib, the Superior Choice Angus, they were wonderful.  The ones triplebq have are a Chuck, others have mentioned Short or Plate, which are very meaty, but just not the same flavor as a Beef Back Rib for my taste. 

Seems the only way to get a meaty beef Back is to by a bone on Rib Roast and bone it yourself.