INGREDIENTS Approximately 12 medium size chicken thighs FOR THE INJECTION: Coca-Cola Rum of Choice FOR THE RUB: ½ cup light brown sugar ¼ cup sweet paprika 1 tbsp. chili powder 1 tbsp. onion powder 1 tbsp. garlic powder 1 tbsp. cayenne 1 tbsp. kosher salt 1 tbsp. ground black pepper ¼ cup canola oil 2 racks St. Louis-cut pork spareribs (about 3 lb. each) FOR THE SAUCE: 2.5 cups ketchup 1 cup dark (or light) brown sugar ¾ cup distilled white vinegar 2 tbsp. molasses 1 tbsp. Worcestershire sauce 1 tbsp. chili powder 1 tbsp. sweet paprika 1 tsp. onion powder 1 tsp. garlic powder ½ tsp. cayenne ½ tsp. ground black pepper ½ cup honey 2 tsp. apple cider vinegar ½ cup apple juice 8 tbsp. unsalted butter, melted ¼ cup light brown sugar INSTRUCTIONS 1. Make the rub: Mix sugar, paprika, chili, onion and garlic powders, cayenne, salt, and pepper in a bowl. Rinse off the chicken thighs, pat dry with a paper towel and sprinkle with rub; Mix 2 oz. of rum and 4 oz. of CocaCola and inject the mixture into the chicken meat; let sit 1 hour. 2. Meanwhile, make the sauce: Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion and garlic powders, cayenne, pepper, and ¾ cup water in a 4-qt. saucepan and bring to a simmer over medium heat; cook, stirring, until thickened, about 20 minutes. Remove from heat, measure 1 cup into a bowl, and stir in ¼ cup honey and the apple cider vinegar; set aside. (Reserve remaining sauce for another use.) Pour apple juice into a spray bottle; set aside. 3. Prepare your smoker and make sure you maintain a temperature of 225°-275° 4. Make sure each muffin mold has a hole in the bottom of the tin to allow extra juice to leak out. Coat the inside of each muffin mold with butter. Place the thighs in the tin skin side up. Spraying with juice every 30 minutes, for approximately 2 hours. Serve with remaining sauce. | The "R2D2" smoker in action cooking up some muffin tin chicken thighs Finished product: Whole and Cut in Half |