1Start by trimming off any excess skin dangling off the chicken thighs.
2Chop off the end of the knuckle with a butcher knife.
3Peel back the skin and season the meat underneath with the barbecue rub.
4Roll the chicken thighs up, replace the skin and transfer them to a wire rack.
5Hit the chicken thighs with one more layer of barbecue rub.
6Fire up the smoker to 250° and let them smoke for about an hour.
7Combine ½ cup of jalapeño ranch, 2 tablespoons of hot honey, 1 tablespoon of garlic powder, 1 tablespoon of dried dill, and 1 tablespoon of everything bagel seasoning. Mix well.
8Once the chicken hits 185° internal temp and the skin is crispy, pull it off the smoker and dunk it into the honey-money sauce.
9Plate up your thighs, finish it off with some Parmesan cheese and fresh cilantro.