I just finished trimming two racks of your Prime Bone-In Chuck Short Ribs.
One of the racks had an acceptable amount of fat (although I would have preferred less hard fat.)
The other rack was ridiculous. I had to trim away hard fat almost down to the bones on half the rack. About half of that rack had only a negligible amount of meat under the layers of hard, un-renderable fat. (I will be smoking the ribs in the morning and I expect that I will have to throw away most of that rack.)
This is not my first time smoking Short Ribs, but it will be my last time ordering them from Creekstone.
