Page 36 - Amazing Ribs - Book
P. 36
Shiners
No, shiners are not a set of black eyes. Instead, they are the bones that are exposed on the top of a rack of ribs after the rack has been trimmed too closely. Shiners are more common on babyback (loin) ribs than on spareribs. While shiners don’t affect the taste of the ribs, they leave bare spots in the meat once the rack is cooked. This is an issue for competition cooks as shiners mean that you have less nice meaty looking ribs to select from when preparing a turn-in box.
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