darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Rosevill...
Are shiners or exposed bone on the top surface of ribs, the result of over cooked ribs or is it something else that causes it?
Shiners On Ribs?
- Thread starter darita
- Start date
Fatback Joe
Babbling Farker
- Joined
- Jan 7, 2008
- Location
- Memphis, TN
It can be from overcooking, but I generally think of them as the result of the meat processor being over aggressive with the cutting.
darita
is Blowin Smoke!
- Joined
- Aug 1, 2010
- Location
- Rosevill...
I'm on a FB andfolks are showing their fall-off-the-bone ribs, with tons of shiners. I always regarded them as a sign of over cooked ribs and try to avoid them. Thats why I was wondering if I was wrong and could they be caused by something else? Also, I regard fall-off-the-bone as overcooked, but sometimes get there by my own fault.
Mike in Roseville
Babbling Farker
You can have shiners prior to cooking. Much of it depends on how they were processed (or how much trimming the cook did). My last 3 pack cryo of Swift Baby Backs had a rack with 3-4 shiners right out of the pack.
Curt.P
is one Smokin' Farker
I don't think I've ever noticed it from overcooking, but I probably don't pay a lot of attention. I get really annoyed when I find a rack of shiners hidden in a multipack.
It seems to me there are a lot more people out there who prefer them overcooked. At least that's been my experience. I've had a couple people tell me I needed to cook mine longer because it didn't fall apart when picked up. I smile and say "maybe I'll get it right next time".
It seems to me there are a lot more people out there who prefer them overcooked. At least that's been my experience. I've had a couple people tell me I needed to cook mine longer because it didn't fall apart when picked up. I smile and say "maybe I'll get it right next time".
Sometimes on purpose I will purchase value ribs. As much fun to cook as anything else in the smoke world. Butcher takes what he wants and you get the rest. Closer the bone the better the meat. Every freakin time. They have their place. If you’re wanting show box presentation ribs-probably not going to find it. However if you want good tasting pork ribs at just over a buck a pound- light the fire and grab a napkin
The liquid added you can see was ginger tea and Huey Fong Garlic Chile paste.
The liquid added you can see was ginger tea and Huey Fong Garlic Chile paste.
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blackdogbbq21
Take a breath!
I've had bad luck with 3 packs of ribs. IBP puts shiner racks in the middle where you can't see the shiner racks.
What I dislike though is shiners wherever you go. Only at Costco can you get decent ribs at a decent price here. Anyplace else they cut ALL the meat off drown it in some inedible marinade and sell it as "American Ribs" for $20 a kilo. Ripoff.
- Joined
- Jan 14, 2006
- Location
- At home...
The meat cutter favors the more expensive rib steak when they remove the bones.... and if they get too close...., shiners are born. They look like this:
And when you cook ribs with shiners, the meat sort of helps itself off the bones revealing little bare spots.
SlickRockStones
Take a breath!
Our local IGA sells those shiners for $.78# and they look like......$.78#. My go to for Stl. slabs is Publix single cryovac when on sale.
I helped processed some hogs when we lived in Illinois. They trimmed ribs down to nothing. The wanted more belly for bacon. I wanted more rib for gnawing. In my opinion, fall of the bone ribs are only good for sandwiches.
Denco
Found some matches.
Bare bones "shining" atcha.
