I am grilling chicken legs a bit differently today. I purchased two Bayou Classic chicken leg racks and am trying them out. Once I think it's time to move the legs, I will move each rack to the other side so that the inside legs can get some heat as well. The legs have Weber's Kickin' Chicken seasoning on them. A foil drip pan is below the rack below the charcoal grate.
The ribs are baby back ribs cut into thirds. The rub is a modified Costco Rib Rub with added cayenne pepper in it. I will do 2-2-0.5 on these. Temp is rather high today in the smoker hanging around 292 degrees. We'll see what needs adjustment in time based on this high temp. I will wrap and add just water in the wrap along with Sweet Baby Ray's BBQ sauce.
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Two hours into the cook and the legs are done! Most were in the 185 degrees or higher range. Very moist chicken! Crispy skin, but a bit tough due to the lower heat intensity of cooking this way. Still, it's probably the best chicken legs I've ever done! I'll do it this way going forward.
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