Featherbones

[hal4uk]

Do they include any parts of the pig's wings?

[ronbeaux]

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.

[hal4uk]

I'm still not sure what a featherbone is...
But, I might try Ron's idea with an old shoe... 
Dang, that sounds good.

[classicrockgriller]

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

[Habanero Smoker]

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?

[fujicat]

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!! 

[classicrockgriller]

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!

[HawkeyeSmokes]

Here's a good pic of where feather bones are cut from.

Feather Bones

Habs is right, they should be tender!

[classicrockgriller]

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.

[hal4uk]

That picture makes it clearer...  They appernetly ain't spares or loins....
How come they don't sell those everywhere?

[classicrockgriller]

That picture makes it clearer...  They appernetly ain't spares or loins....
How come they don't sell those everywhere?

featherbones?

[HawkeyeSmokes]

You would think that there would be a lot available with all the boneless loins for sale. Both pork and beef.

[classicrockgriller]

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?