Rib-lets/Featherbones today

[GratefulDave]

I jumped at the chance when my father-in-law asked if I would smoke some food for he and his train-club buddies next event. Given that he is forking out to feed 40 people he decided to go with featherbones and chicken. He's doing the chicken himself, I will be smoking the 20 lbs of featherbones today.

20lbs of bonz


The first wave hits the beach! 10lbs just fit onto my OK Joe.


Rib-lets up close and in your face holes!


I went light on rub since Pops mentioned trying to go low soduium. Smoke is cherry w/ RO lump for fuel.

I'll update as things progress. My first time smoking these so am pretty enthusiastic about doing this for Pop.

Thanks for checking it out.

Dave

[minnbill]

Sweet ,wish I could find them around here.
Is thier proper name for them

[aczeller]

riblets, featherbones, CSR's, dog food... it's all the same. lol.

around here, they are typically about $1.29 per pound, but there is a LOT of bone in them. on the other hand, they are cheap, come in a box so they fit nicely in the chest freezer (I had over 100 lbs in there at one time), and are easy to make... my grandpa always grills them quick and hits them with a little smoke, then into the crock pot with beer and BBQ sauce.

http://porcine.unl.edu/porcine2005/p...ones.jsp?ID=15

[GratefulDave]

Sweet ,wish I could find them around here.
Is thier proper name for them

The boxes say Rib-lets. But they are most commonly called featherbones.

Dave

[GratefulDave]

After about 2 1/2 hrs I flipped the first batch over to get some more coloring on the top side. I think I am going to let him do the saucing when he reheats them in the roaster.


Rib-let vision!


Dave

[aczeller]

nicely done sir. I would agree... let him do the saucing. if you do it now, (in my experience anyway), they can either dry out and get crispy, or will turn to mush when they are re-heated, depending on how it's done. when is he serving them?

[GratefulDave]

nicely done sir. I would agree... let him do the saucing. if you do it now, (in my experience anyway), they can either dry out and get crispy, or will turn to mush when they are re-heated, depending on how it's done. when is he serving them?

This weekend. Either Friday or Saturday. When they are done I am going to vac seal them right away to seal in all the goodness. Not planning to freeze them as I am confident they will be fine all vac sealed till the weekend.

Sheese. Wish I could have some! Well, maybe just one or two...from each batch!

Dave

[Squirrel]

Those look great Dave. I've never heard of them before.

[Jimh]

they look delish, it would be nice to have a box of those in the deep freeze so I would have to do a whole rack when I wanted some ribs

[Richtee]

They think they are somthin' special here. Seen them today for $3.99?!?

[aczeller]

sweet shit rich! that's like paying $7.00/lb for brisket. it just ain't right... we get them down here for $0.99/lb on sale, which happens just about every other weekend.

[GratefulDave]

These babies are done.


Like an Angel standing in a shaft of light.


1st 10 lbs vac packed.


After tasting one of the rib-lets from the first round I broke down and ran to the store to get myself a 10lb box. Figuered we can bbq some for dins tonight and reheat others with sauerkraut or whatever for a quick easy meal later.


At least they cook fast (3-4 hrs).

Dave

[Richtee]

And he can do the "sous vide" cook on them... 150 or so degree water, put 'em in the pot. Easy-peasy.

[HawgHeaven]

And he can do the "sous vide" cook on them... 150 or so degree water, put 'em in the pot. Easy-peasy.

Was gonna suggest just that... sweet deal!

[GratefulDave]

And he can do the "sous vide" cook on them... 150 or so degree water, put 'em in the pot. Easy-peasy.

That is what I am planning to suggest as well. Get them hot in their own juices and then dump them into some bbq sauce or swampwater. First round came out really tasty. No problem giving these to Pops to serve to his buddies. Glad I got the chance to do it.

Dave