Place chicken drum sticks in a shallow pan and sprinkle liberally with the super rub. Refrigerate at least 1 hour.
Prepare smoker with hickory, mesquite or pecan wood and bring to 275-300 degree temperature. Place drum sticks in the smoker and smoke at least 1 ½ hours or longer until fully cooked.
Brush the chicken drum sticks with the basting sauce every 30 minutes until done.
Super Rub
¾ cup paprika
¼ cup fresh ground black pepper
¼ cup celery salt
¼ cup brown sugar
2 tablespoons onion powder
2 tablespoons dry mustard
2 teaspoons cayenne
2 tablespoons chili powder
2 tablespoons garlic powder
Mix the spices thoroughly in a bowl. Store covered in a pantry until ready to use.
Super Duper Basting Sauce
1 cup chicken stock
2 tablespoons olive oil
2 tablespoons minced pickled jalapenos
¼ cup jalapeno jelly
Combine the ingredients in a saucepan. Bring to a boil, remove and use while still warm.
Tangy Sweet Pepper Sauce
½ cup sun dried sweet red pepper
1 cup low fat sour cream
Juice of ½ lemon
½ cup low fat ranch dressing
Salt and freshly ground pepper to taste
Place sweet red peppers in a food processor. Pulse a few times. Add the rest of the ingredients and mix until well blended. Serve with the chicken drum sticks
Serves 4-6