I do them the same, but I leave the skin on and put it skin side down.
Protects from the bottom getting dry and the meat peels right off easily.
But I also sometimes sepperate it and rub inside the skin.
Char-Broil offset, Lang 60 Deluxe and a 60gal compressor tank RF smoker in the works
Pign' Out BBQ competition team
I'm officially a ZERO
Hoping one day to become an official IMBAS Certified MOINK Baller