This is one of those cuts you won’t find at the grocery store. It’s composed of cross sections of fibula, which means the meat is especially lean and dense, but has a huge amount of pasture-raised flavor.
The final product should have a similar texture to pork ribs; tender but still attached to the bone. Cook to about 200°F degrees, then let them rest. If you can shred the meat, you’ve taken it too far.