Mix all ingredients together and stir. This rub recipe can't get much easier!
Store in airtight container or in freezer safe ziplock bag to store in freezer
Simple Beer BBQ Sauce
Heat olive oil in pan over medium high heat. After 4-5 minutes, add onion and cook until starting to brown or about seven minutes.
Add in garlic and cook 1-2 minutes.
Add the remaining ingredients and cook over low heat for 25-30 minutes to allow to simmer and flavors to meld together.
Do a taste test. It is easy to adjust. Add some more brown sugar or ketchup to add more sweet flavors, or add more vinegar and mustard for the tangy flavors.
Optional: If you like a smooth sauce, run it through your blender for a few seconds. I like mine chunky, so I saved that step. Either way, it tastes the same!
Smoke the Chicken
Set up your grill to indirect heat and 225 degrees. After it has reached the desired temperature, add a couple of pieces of your favorite smoking hardwood. I used Hickory. Note: Because these thighs will be on the grill for a couple of hours, there is plenty of time for it to get that smokey flavor. You don't need a huge amount of smoke. A little will do the job.
Add the bone-in, skin-on chicken thighs to a bowl and use about 1/2 cup of the dry rub to thoroughly coat the entire chicken thigh.
Place the chicken thighs on the grill. There is no need to turn them over, as the smoke and indirect heat will cook it evenly.
Smoke for about 2.5 hours. The internal temperature should reach 165 degrees for them to be completely done. When it gets close, use the wireless meat thermometer to notify you when it reaches the target temp.
Baste the Chicken
After the temperature reaches 165 degrees, baste the chicken with your BBQ sauce. I made a homemade BBQ sauce, but you can certainly use a store bought variety if you like.
Let the chicken smoke for another ten minutes
Remove and serve!
Notes
Sauce Amount: If I used all the sauce on this recipe, I would be ok but we used about ½ is all but maybe you will use ⅔ or all of it dipping! Chucky vs Smooth Sauce: If you prefer the smooth sauce, pour it into a blender and blend until it is the consistency you prefer. Always do this when it is cool or it will explode in the kitchen! Temperature Doneness: Always look for a 165 degree temperature when testing to see if poultry is done. Make sure the probe doesn't touch the bone when testing. Storage: Store these in the refrigerator for up to 3 days in a sealed container.