Good ol' Omaha featherbones

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
saythat.gif
 
I usually smoke featherbones about once a month. With 4 kids 10lbs of featherbones goes a long way and can usually pick them up for about .88 a pound. And they come in a 10lb box. I usually just use the electric smoker for these @ 220 deg. for about 3 hours. I normally trim them a little by cutting off the fat on the side but most of them require little or no trimming. After trimming i'll sprinkle a little cajun seasoning on them for some added zing. All in all the featherbones are pretty meaty and tasty. After about 2 1/2 hours I'll sample one and then keep an eye on them for the next half an hour or so. I prefer mine a little more done than the riblets you would get from Applebees. Just make sure you don't over do them because they can get dry and sometimes a little brittle.

As a matter of fact I'm thinking about smoking some Sunday I'll post some pics so you all know what a featherbone (riblet) looks like. Being from Omaha, featherbones have always been around.
 
Wow.!
What a hit.

I smoked 20 lbs, without a trace left now.

It's only the second time ever smoking meat.. and I'm learning in leaps and bounds. Even got my required mods done beforehand.

I got rid of the Mickey Mouse "warm, ideal, hot" temp gauge and got a real one.. only to discover that the hour of 225-250 of smoking I did was actually 325-350 when I opened it up and looked at the other oven temp gauge I had sitting on the rack.

Needles to say, about two lbs of featherbones that were right by the firebox were crispy critters. But the dogs sure loved them.
 
Man featherbones are awsome been eating them for years. You use your rub smoke them for 1.5 hrs at 300 then place them in foil for another hr and I half I like to put either a homemade bbq sauce or sweet baby Ray's. I also use a roaster with soy sauce worstishire celery garlic and salt and pepper and seasoning salt. Cook them for about 2 hrs then throw them in the smoker for another hr there great now I'm gonna have to make some tomorrow craving them lol. Oh ps instead of bbq sauce I've also hear of using butter at the last hour and a half friend did dr pepper they were great too
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky