StPeteBBQ
07-04-2004, 09:43 PM
I made these today (4th) along with some baby backs and they were fantastic so I thought I'd share the recipe. I did these on a smoker, so you guys with grills can make the necessary adjustments.
Marinate chicken thighs in Newman's Own Oil & Vinegar dressing overnight. Dust them evenly with Durkee's Grill Sensations St Louis Style Rib and Chicken rub.
Smoke at 225* for 3 hours or until internal temp is 180*. Remove from smoker and let them soak in a pan with one bottle of your favorite BBQ sauce for about an hour. (I used Sweet Baby Ray's Original).
About 30 minutes before you're ready to serve them, put them on the grill or kettle with a light brushing of the sauce. Cook them indirect and be careful not to burn the sauce.
If you're a fan of chicken skin, you won't like this skin. Smoking chicken skin at low temps makes the skin rubbery, but the skin does keep the meat wonderfully moist and juicy. You grillers might experiment and find that you can crisp up the skin with a little higher temps at the beginning. I'm going to try these on the grill next time around.
Oh, yeah, I used pecan and apple for smoke wood, but you can use what you like. This would be good even without the smoke.
Marinate chicken thighs in Newman's Own Oil & Vinegar dressing overnight. Dust them evenly with Durkee's Grill Sensations St Louis Style Rib and Chicken rub.
Smoke at 225* for 3 hours or until internal temp is 180*. Remove from smoker and let them soak in a pan with one bottle of your favorite BBQ sauce for about an hour. (I used Sweet Baby Ray's Original).
About 30 minutes before you're ready to serve them, put them on the grill or kettle with a light brushing of the sauce. Cook them indirect and be careful not to burn the sauce.
If you're a fan of chicken skin, you won't like this skin. Smoking chicken skin at low temps makes the skin rubbery, but the skin does keep the meat wonderfully moist and juicy. You grillers might experiment and find that you can crisp up the skin with a little higher temps at the beginning. I'm going to try these on the grill next time around.
Oh, yeah, I used pecan and apple for smoke wood, but you can use what you like. This would be good even without the smoke.