I was under the impression that a shiner is when your rib tips are sticking out of your rack of ribs. But at a recent KCBS contest, someone referred to them as the bones that stick out of the bottom of your rib slab. Coincidentally, it was at this very contest that I have developed a case of the “Shiners”, in that my rib bones occasionally come through the bottom of my rib slabs. Is this due to wrapping them in foil after 2 hours of cooking? Or is it that the bottom layer of the ribs merely melts away due to it only being fat and no muscle there to hold the bones in? The ribs taste great with the bone in or out, but if you are turning them in for a contest, the judges want a handle to hold on to, I think… What do you know and think? Many thanks for your help and advice.