You lift the rack and the meat is already glistening with the quiet wealth of Meishan fat. These are pasture-raised heritage bones, marbled the way old money is marbled—generously, without announcement. Smoke them low until the meat decides to leave the bone of its own accord, or grill them with a slow braise so the edges darken and the center stays luxurious. They will taste of something the grocery store has forgotten how to sell.