No ordinary butt is good enough for Jeanne's hubby, so she insists on serving up prime cuts of pork marinated for more than 24 hours in her Rib Rub. Then they're slow-grilled to about 190 degrees, cooled, shredded off the bone, slathered in your favorite Jeanne's BBQ sauce and piled so high on the bun you'll need a fork to catch every bite. Add a scoop of Jeanne's Cole Slaw or Jeanne's Baked Beans on the side and get comfortable! You're going to need some time to take on this beast.