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With a sharp knife or kitchen scissors, find the knuckle just down from the end and cut it off. Cut the tendons loose and slide the meat down the bone to expose it. See video for “how-to.”
In a large bowl, whisk together the remaining ingredients, except the Rib Rub. Add the chicken to the bowl and toss to generously coat. Cover and place in the fridge for 4 hours, or overnight. You can alternately do this in a large plastic bag.
Remove the chicken from the fridge about 1 hour before cooking.
Preheat the smoker/grill to 250 degrees F. Move all the coals/heat to one side, for indirect cooking.
Remove the chicken from the marinade. Generously season the legs with the Rib Rub.
Place the chicken on the smoker on the indirect heat side and shut the lid. Add a few small chunks of cherry or apple wood. Cook until the internal temperature is 170 degrees F.
Move the chicken over the direct heat and cook until the internal temperature is 180 to 185 degrees F. and the skin chars/crisps slightly. You can also baste with BBQ sauce while finishing on the direct heat, if desired.
Remove from the heat and let rest a few minutes, then serve warm.