I see in many posts about the selection of ribs to look for "shiners".
I searched shiners and never found a true definition. Any one have a quick answer that even I can understand? Thanks,
Lineman
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Actually you want to avoid shiners. They are ribs that have been trimmed so closely that there is little meat left on them to cook. Usually more of a problem with beef ribs.
I've always taken shiner (when talking about ribs anyway) to be when ribs are trimmed too close and exposing the bone; thus not a good thing.
And here I thought a Shiner was a beer drunk in Texas while waiting for the ribs to cook.
Steve P.
Steve P.
Yes, its a great beer in texas
Yes, it when the meat is cut too close and you see bone. I wouldn't say it's a beef rib thing. I see more of them in pork spares when they put three to a pack and try to hide one bad rack inside the post.
Just look closely, if you see bone when you look at the ribs, you have a shiner.
You can certainly cook them, the presentation doesn't look good, that's why people in comps don't want shiners.
At home, I don't think it's anything more than cosmetic.
Yes, it when the meat is cut too close and you see bone. I wouldn't say it's a beef rib thing. I see more of them in pork spares when they put three to a pack and try to hide one bad rack inside the post.
Just look closely, if you see bone when you look at the ribs, you have a shiner.
You can certainly cook them, the presentation doesn't look good, that's why people in comps don't want shiners.
At home, I don't think it's anything more than cosmetic.
Shiner Hefeweizen...yum!
quote:Originally posted by MaxQue:
Shiner Hefeweizen...yum!
no, Max, it's Oktoberfest season for beer and their's is real good