Smoked Spice Crusted Rabbit

December 1, 2012
by Curt

Rabbit is a very lean meat that’s very low in saturated fat. It’s a very good alternative to chicken and pork, or a good addition as a variety of good lean white meat.

And of course adding smoke to it, well, that makes it even that much better. I decided to go with mesquite wood to flavor the meat and a nice spice rub to flavor the outside. You can use either a sweet honey powder based rub as I have this time, or if you like it hot, a spicy hotter rub like my “Little Sweet ~ Lotta Heat Dry Rub“.

So follow the directions and give it a try. It turned out to be very tender and tasty!

Smoked Spice Crusted Rabbit


  • 1 to 2 lbs rabbit (I bought farm raised)
  • ample amount of your favorite spice rub


  1. Thoroughly coat all surfaces of your rabbit pieces with your spice rub and set aside.
  2. Get the smoker set up and establish a temperature of around 230° F. I used mesquite wood for the rabbit.
  3. Place the rabbit pieces directly on the smoker rack and give it another sprinkle of the spice rub. Maintaining a temperature of 230° to 250° F, smoke the rabbit until it reaches an internal temperature of 165° F. This should take approximately 3 hours.
  4. (Note: it's important for rabbit to be cooked to a minimum of 160° F for food safety reasons).

Here’s a shot of what they looked like just before taking them off of the smoker! Mmmmm, YUM!!!


  • Angela says:

    That looks really good–more people need to try rabbit!

  • Brooks says:

    Curt, This rabbit looks fantastic! I’m not familiar with this type of protein, but its healthier qualities have me intrigued. The sweet honey powder based rub piques my interest too. Thank you for sharing…you have wonderful content here. Cheers!

  • you know, it has been too long since I have been on your site! This looks awesome. Rabbit is very lean. Were you worried it would dry out? Was it at all dry? It looks awesome

    • Curt says:

      Glad to hear from you again Steve. I see you’ve been mighty busy on your site as well.

      Actually, I believe the spice rub kept a lot of the moisture in, so it was still fairly moist, but I think the key is to not overcook it. I can see where it could get dry in a hurry once you cook it too long.