fether bones

Hi Dave...and welcome!...My understanding regarding feather bones (pork, I'm assuming) is that they can be smoked just like any other rib section, though being fairly cartiligious (did I just make up that word??) they make cook quicker.

Obviously a 'low and slow' approach will help to soften them up, and you'll want to render out any excesses of fat.

I'm told that feather bones hide the best meat on the hog...though a bit tougher to get to. I think you should read "Okie's 101" on ribs, and get a feel for what you might like to try, and then tell us how you make out.

Do a search on "feather" not "fether". (the title had it spelled that way). Also, when you search, make sure you note which forum(s) it's looking in. Searches are tricky.

Here's one with photos to help you out (yeah, I know, the search function isn't fun, but it is helpful).
Feather Bone post

There is a great recipe for them in DrBBQ's first cookbook, "Dr. BBQ's Big-Time Barbecue Cookbook." His recipe is the one I use. I used to toss out the trimmings when I was cutting my St. Louis ribs for a contest but then found out about his recipe. I could never get them to come out just right so I never kept the trimmings not anymore. Now I cook up a load and vacumm pack them.

I would post it but don't think that is fair since his cookbook is still for sale. But I can vouch for the recipe though.

You might check this link to see a picture. It's on a prime rib but should be the same on a hog.

http://members.tripod.com/~BayGourmet/primerib.html