I am a new smoker owner and have had great sucess with brisket, spare ribs, babybacks and turkey. A few friends are coming over for brisket and superbowl this weekend so I was asked to smoke some featherbones since I'm busting out the Bradley. I am having a problems finding smoking tips for featherbones, from what I'm finding "featherbones" is a midwest term for riblets? Anyone out there made them and have any recipes, smoking times etc? Thanks!!
I would think you could do riblets on a shorten version of 10.5 ribs.
You have a Bradley?
How many times a year do you watch the Superbowl in your town?
Just cook up some full racks of ribs. ;D
Featherbones are what we call them and they are great. We cook them just like baby back ribs but when we foil them we take a foil roasting pan and fill it up with the bones, top with foil and cook till tender. Then mix the juices from the pan with some brown sugar, garlic powder and seasoned salt. Then use that for the sauce and put back in the smoker to set the sauce.
In response to hal4uk, I was asked to smoke featherbones for our friends, since I'll have room with only one brisket going in my Bradley. I appreciate the recipe ou812! Sounds great! Seems "featherbones" aren't a hot commidty for smoking so the recipe is greatly appreciated!
I just never heard that term... I assumed it was some sorta rib pieces/parts, but I wouldn't have a clue where to find 'em...
And I live in the midwest (of course, I'm a displaced hillbilly, so maybe that has something to do with it).
Anyhow, I didn't mean to imply they ain't good. I was just babbling nonsense like I always do.
Heck, I like the bones from ribs...
Hal, I've never seen them around here either...
I've heard of 'riblets' before. (at a chain restaurant) Maybe they are one and the same? ???
Hell, it's pork - it has to be good!
Quote from: squirtthecat on February 04, 2010, 06:36:12 PM
Hell, it's pork - it has to be good!
Even if it
wasn't good... That's nothing a TP-bacon-weave-wrap can't fix.
Quote from: squirtthecat on February 04, 2010, 06:36:12 PM
Hal, I've never seen them around here either...
I've heard of 'riblets' before. (at a chain restaurant) Maybe they are one and the same? ???
Hell, it's pork - it has to be good!
They are the same, damn good too. We just call them feather bones. ::)
http://www.americastestkitchentv.com/ibb/posts.aspx?postID=201603
That was interesting post but around here they are not baby backs.
One person stated they are mostly cartilage, I dont believe so.
They have small flat round, about the size of a quarter, bones.
You have baby backs which come from the back then down from that you have the spare rib then down from that you have the feather bones.
They come from the very bottom of the spare ribs when they trim them at the plant to where the ribs connect to the sternum.
Hope this makes sense.
Let us know how the featherbones and the brisket turn out, Fuji!
Please take some pictures!
Mrs S
Quote from: OU812 on February 05, 2010, 08:13:07 AM
That was interesting post but around here they are not baby backs.
One person stated they are mostly cartilage, I dont believe so.
They have small flat round, about the size of a quarter, bones.
You have baby backs which come from the back then down from that you have the spare rib then down from that you have the feather bones.
They come from the very bottom of the spare ribs when they trim them at the plant to where the ribs connect to the sternum.
Hope this makes sense.
OU, I just got home from the store and I ask to see their Meat cut chart in the market and on beef, the featherbones are on the
top side of the cow and only about 4 to 5 bones wide.
Quote from: classicrockgriller on February 05, 2010, 05:45:45 PM
... of the cow and only about 4 to 5 bones wide.
Uh, Houston ? I thought we were talking
PIG
Do they include any parts of the pig's wings?
Cook them until you like the color in the Bradley then wrap them in foil for a little while to get them fall apart tender. Try mixing up in a blender some Smuckers pineapple sunday topping with a jar of marichino cherries to add to them while wrapped.
When they are tender take them out of the foil and give them a good coat of the same cherry/pineapple mix with a little honey and let them firm back up for about 30 minutes to an hour. If you want a little kick just add a few drops of habanero pepper sauce in with the mix. Sweet, then heat.
I would try and hold 250 all the way with the first 3 hours to get them the color you like. Then about 1 hour in the foil and an additional hour to finish. Your call on the last hour.
Apple wood all the way the first 3 hours.
I'm still not sure what a featherbone is...
But, I might try Ron's idea with an old shoe...
Dang, that sounds good.
Quote from: hal4uk on February 05, 2010, 06:40:23 PM
I'm still not sure what a featherbone is...
But, I might try Ron's idea with an old shoe...
Dang, that sounds good.
Here, hold my beer! ;D
In the link to the American Kitchen forum there is a link in that thread which shows what part of the pig featherbones come form. If that information is correct, I can't see them being a tough cut.
What are featherbones? (http://porcine.unl.edu/porcine2005/pages/showBones.jsp?ID=15)
Looks like the featherbone will have to wait, my friends that wanted them smoked didn't get them to me so the brisket is going in by it's lonely self. Just for the sake of seeing and eating the results I'll pick up a box in the next few weeks and give them a shot! Generally you can pick up a 10lb. box for $20. Hopefully I can brag about them and everyone will want them! LOL! Thanks for all the help this site rocks!!
Quote from: fujicat on February 06, 2010, 09:44:54 PM
Looks like the featherbone will have to wait, my friends that wanted them smoked didn't get them to me so the brisket is going in by it's lonely self. Just for the sake of seeing and eating the results I'll pick up a box in the next few weeks and give them a shot! Generally you can pick up a 10lb. box for $20. Hopefully I can brag about them and everyone will want them! LOL! Thanks for all the help this site rocks!!
This has been informative to all of us!
Thank You!
Here's a good pic of where feather bones are cut from.
Feather Bones (http://meat.tamu.edu/ANSC307/id/featherbones.html)
Habs is right, they should be tender!
Quote from: classicrockgriller on February 05, 2010, 05:45:45 PM
Quote from: OU812 on February 05, 2010, 08:13:07 AM
That was interesting post but around here they are not baby backs.
One person stated they are mostly cartilage, I dont believe so.
They have small flat round, about the size of a quarter, bones.
You have baby backs which come from the back then down from that you have the spare rib then down from that you have the feather bones.
They come from the very bottom of the spare ribs when they trim them at the plant to where the ribs connect to the sternum.
Hope this makes sense.
OU, I just got home from the store and I ask to see their Meat cut chart in the market and on beef, the featherbones are on the
top side of the cow and only about 4 to 5 bones wide.
Like I said this has been informative.
According to the pig chart, the spare ribs start at the belly,
the the baby back at the backbone,
then the featherbones on top.
That picture makes it clearer... They appernetly ain't spares or loins....
How come they don't sell those everywhere?
Quote from: hal4uk on February 06, 2010, 10:16:46 PM
That picture makes it clearer... They appernetly ain't spares or loins....
How come they don't sell those everywhere?
featherbones?
You would think that there would be a lot available with all the boneless loins for sale. Both pork and beef.
I kinda think featherbones is a proper name.
According to the price that fujicat can get them, they are the price range of riblets.
You think they could be the same?