Rub the rabbit with a blend of complimentary spices, ensuring to evenly coat all of the cuts of meat. A good rub for poultry works beautifully, or you can make a divine spice mixture by adding the following:
6 Tbsp Granulated Garlic
3 Tbsp Lemon Rind
2 Tbsp Granulated Onion
1 tsp Rubbed Sage
½ tsp Smoked Sweet Paprika
½ tsp Ground Cayenne Pepper
Prepare your grill to cook over indirect heat, with the coals banked to one side of your grill to a temperature of 300°F. If using a gas grill, set the grill to a medium heat, with the burners directly under your meat turned off. The smokiness of the grill is what the outdoor cooking experience is all about, so be sure to add chunks of hardwood to the coals or add woodchips in a smoker box or foil pouch if using the gas grill.
Place the rabbit on the grill and cover. Even while cooking with indirect heat, arranging the rabbit on the grill is key. The front legs are smaller and will cook quicker, so be sure to place them as far away from your heat source as possible. The loin muscles and hind legs should be placed nearer the coals or burners, to ensure they are ready at the same time as the smaller cuts are. After spending about 15-20 minutes on the grill, turn the rabbit over and replace the cover. Check the meat after another 15 minutes with a meat thermometer. The rabbit will be done after it has reached an internal temperature of at least 160°F. Once you’ve reached the proper temperature, brush the meat lightly and evenly on all sides with your favorite barbecue sauce, replace the lid and allow the sauces to “set” on the meat for an additional 5 minutes. Remove the rabbit from the grill and enjoy!