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[pmillen]

I bought a package of frozen pork riblets that were priced really cheap.  The butcher said they’re feather bones (an Internet search said that they could be three different things).

I suppose that I’m going to smoke them, but I’ll have more confidence if the members advise me.  How should I do it?

[BigDave83]

Riblets and rib tips are he same thing I believe. So I would do them as I would ribs. I believe they are the tops of the spares when trimmed to St Louis cut.
 
Feather bones I am thinking is the white cartilage pieces, but I could be wrong on that. I have also seen places where the butcher would run the spares through the meat saw long ways and cut the bones, making 2 small racks out of them with the shorter bones. Kind of how beef ribs are sometimes cut in to short ribs.

In the end it is just rib meat to me so that would be how I cooked it.

[Bentley]

I know you wanna put some smoke on them, but for me they are the perfect Crock Pot/Braise type cook!

[pmillen]

Both are good suggestions.  Thanks.

There are several video recipes on YouTube.  But the configurations vary.  Some are feather bones while others are either end cut rib bones or ground and formed pieces.

When I thaw them and confirm that they’re feather bones I’ll select a method based on suggestions here.

So—keep your suggestions coming.