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
- Thoroughly coat all surfaces of your rabbit pieces with your spice rub and set aside.
- Get the smoker set up and establish a temperature of around 230° F. I used mesquite wood for the rabbit.
- 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.
- (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!!!