Good ol' Omaha featherbones

Discussion in 'Pork' started by master_dman, Mar 18, 2008.

  1. master_dman

    master_dman Meat Mopper

    Guess what I'm having for Easter?

    Anybody else ever smoke them before? I'm leaning toward searing them in the firebox for a few minutes, both sides.. then a slow burn for 2-3 hours at 225. Stack them in a couple of pans lightly covered for another 2-3 hours should just about do it?

    I've found others that say parboil them first.. or to wrap them in foil for the pan.. but I don't want to do either of those.

    I was thinking about trying my first fatty as well.
    Will the fatty be done by then, or will it be done sooner?
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    WTF are you talking about? [​IMG]
     
  3. minn.bill

    minn.bill Smoking Fanatic SMF Premier Member

    you got me bubba?
     
  4. walking dude

    walking dude Smoking Guru SMF Premier Member

    heard of a feather........heard of a bone..........but nary a piece of meat in a feather or bone.........quill maybe
     
  5. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    My Guess = Searing an brisket Smokie Okie style then smoking..... where I may be wrong is the times you listed? But if I am right go by internal temp instead of time and I also suggest using the foil; then do not forget to towel wrap and give good cooler time.....
     
  6. dman, I have no clue what you are talking about. [​IMG][​IMG]
     
  7. walking dude

    walking dude Smoking Guru SMF Premier Member

    mossy.........if YOU KNOW WHAT HE"S TALKING BOUT.........how bout cueing the rest of us in........geez.......[​IMG]
     
  8. Just did a search...this is what I found...

    "Featherbones are pork short ribs they are flat bones inside of the tenderist meat if they are prepared right."

    Guess that solves that mystery...[​IMG]
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    ahhhhhhhhh........joe..........like applebee's riblets then..........

    if that is the case.........sounds more like it needs a 3-2-1 or a 2-2-1
     
  10. Seems like it WD...why wouldnt ya just cook the spares and call it a day?

    Must be a local thing...
     
  11. walking dude

    walking dude Smoking Guru SMF Premier Member

    well i live 2 hours EAST of omaha, and never had heard of em.......

    kinda like the dino bones thats was going round here couple months ago
     
  12. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Dang, wrong again !!! I thought possibly with this warmer weather someone was going to step up and "fire up" for a Smokie Okie Brisket. If no one else will, I am going to give it a little thought for this weekend..... Come on WD, break "Ole Bud" in right !!! Here is a link http://www.smokingmeatforums.com/for...e+okie+brisket just for WD to get his lips wet !!!
     
  13. Apparently a place called farmland foods is the only place that sells them in 10 Lb boxes. Heres a link I looked but still couldnt find them.

    http://www.farmlandfoods.com/
     
  14. walking dude

    walking dude Smoking Guru SMF Premier Member

  15. CubGuy17 did some featherbones for his parents weding aniversary and I couldn't keep my hands off of them. The fetherbones I mean. I believe he smoked em for a while and then put them in a roasting pan with some water and celery. Oh man they were good. I'm going to call him and make sure he see's this post so he can provide some input.
    Best of luck!
     
  16. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    I smoked them for about an hour or so, then into a roaster with water,ham broth, celery, green peppers, jalapenos, onions, worchestershire, a couple garlic cloves, I don't remember exactly how much of each, but I don't think it really matters, just to taste they turned out great. You can also just smoke them entirely if they will be eaten right away and not sitting around all day, but the roaster is the way to go for nice tender, juicy, allday featherbones. (riblets)
     
  17. master_dman

    master_dman Meat Mopper

    How much water was in the roaster? Were they covered in water? Or just a few inches.. Was the roaster in the smoker.. or the oven?

    I think I'm gonna stick with my original plan and see how it goes.
     
  18. cubguy17

    cubguy17 Meat Mopper SMF Premier Member

    A couple of gallons, they are covered. I just used a roaster oven like what you might see at a buffet. But go with what you know and post some pics, I might have to do some easter feather bones now that you got me thinking of them. Good Luck
     
  19. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Sumthin like this??
    [​IMG]
     
  20. capt dan

    capt dan Master of the Pit OTBS Member

    Bad man!

    I knew it was commin, but wasn't sure who would deliver it![​IMG]
     

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