Combine vinegar, peppers, onion, garlic, red pepper, chili pepper, white pepper to pan and bring to a boil.
Add in brown sugar, ketchup and molasses to pan and bring to a boil for 15 minutes, stirring constantly. Turn stove to low and allow to simmer and thicken for 30 minutes.
Turn off the stove and allow to cool.
Two options for using sauce. Serve as is or use blender/food processor to blend AFTER IT COOLS ONLY to make the sauce smooth from the onion and peppers.
Heat up grill to 450 degrees. If you have a GrillGrate, this is the time to use it. If not, you can cook straight over the coals.
Apply rub to drumsticks and place them on the grill over direct heat.
Grill them until they are close to the internal temperature of 165 degrees. This takes about 40-50 minutes, turning every 15-20 minutes. (Always cook to temperature, not time with poultry)
During the last 10 minutes, brush on the sauce to the drumsticks. Remove drumsticks when internal temperature reaches 165 degrees.
Sauce: Let the sauce cool significantly if you plan to puree it. Puree the sauce with a blender or food processor if desired. A stick blender works great and will puree your sauce directly in the pan.Storage: I recommend you pull the meat off of each bone, remove the skin, and place the meat in a freezer-quality zipper bag. You can then either refrigerate the meat for two or three days or freeze the meat for up to three months. Depending on what you will use the meat for, you might want to also dice it up before bagging.Poultry Doneness Temperature: Remove your grilled drumsticks when the internal temperature reaches 165º.