Directions
- In a mixing bowl, combine the ketchup, soy sauce, rice wine vinegar, brown sugar, honey, ginger, garlic, lemon, lime and Pit Boss Sweet Heat Rub. Reserve half of the mixture for dipping sauce and set aside. Use the remaining half and pour into a large resealable plastic bag. Add the drumsticks and seal bag. Refrigerate for at least 4-12 hours. Remove chicken from bag, discarding marinade.
- Fire up your Pit Boss Grill and set the temperature to 225°F. If you're using a gas or charcoal grill, set it up for low-medium heat. Smoke the chicken over indirect heat with grill lid closed for 2 – 3 hours, turning once or twice, until the chicken reaches 180°F. During the last half hour, feel free to brush more glaze on.
- Remove from grill, and let stand for 10 minutes. Feel free to add more sauce if desired or use it as a dipping sauce for the drumsticks.
