Barbecued chicken with Alabama white sauce

Combine the spice rub ingredients in a bowl and remove the chicken from the fridge. Rub a splash of oil all over the chicken to help the rub stick, then sprinkle over the rub. Massage well into the skin

Set aside to come up to room temperature before cooking

Set up a barbecue to cook over indirect heat at about 130°C. Once it has come up to temperature, throw on a handful of woodchips soaked in water for 30 minutes

Make the Alabama white sauce by combining all the ingredients together in a bowl. Taste and adjust salt, lemon juice and Tabasco to taste. Split the sauce into two bowls – one will be for basting the raw chicken with and the other will be reserved as a dipping sauce for the finished chicken

Baste the chicken with some white sauce, then place skin-side down on the barbecue and cook for 50 minutes. Keep an eye on the skin, and move away from the heat if it colours too much. Baste the underside of the chicken then flip over and baste again. Repeat this basting every 10 minutes for half an hour

Check the chicken is cooked by inserting a skewer into the thickest part of the chicken – the juices should run clear when it is done. Alternatively, a temperature probe should read 72°C

Take the chicken off the barbecue and leave to rest in a warm place for 20 minutes

Joint the chicken into legs and breasts. Take the reserved sauce and drizzle over, and serve with extra sauce for dipping