Store extra rub in an airtight container for use on all cuts of chicken and pork.
Rub chicken with oil, and sprinkle with Jamaican Jerk Rub. Cover and chill 4 to 6 hours.
Soak wood chips in water 30 minutes.
Prepare fire by piling charcoal or lava rocks on each side of grill, leaving center empty.
Drain chips; place on a square of heavy-duty aluminum foil. Fold foil to seal; cut several slits in top of packet. Place foil packet on 1 side of coals. Place drip pan between coals. Place rack on grill.
Arrange chicken over medium-hot coals (350° to 400°), and grill, covered with grill lid, 10 to 15 minutes on each side. Place chicken over drip pan, and grill, covered with grill lid, 5 to 6 minutes on each side, brushing often with Raspberry Glaze.
* 4 pounds chicken wings may be substituted for drumettes. Cut off wingtips, and discard; cut wings in half at joint. Continue as directed above.
Jamaican Jerk Raspberry Ribs: Substitute 4 pounds pork back ribs, cut into pieces, for 4 pounds chicken drumettes. Grill as directed for chicken or until ribs are tender.