Smoked chicken leg quarters with Alabama white barbecue sauce

Mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika and a little cayenne into a rub.

Coat the chicken leg quarters with a little olive oil so the rub sticks.

Season top and back with the rub.

Set on a rack and smoke until done.

For the sauce, mix mayo, prepared horseradish, apple cider vinegar, garlic, a good pinch of salt and pepper, a little sugar and the juice of half a lemon; set aside.

Spoon the white sauce over the smoked chicken to serve.