We raise meat rabbits and every now and then we smoke up one or two.
They are good but with no fat you can turn them to jerky if you don't watch it.
Make sure to brine them over night, use your imagination with the spices.
Fresh rosemary, thyme, sea salt, onion, pepper flakes are always good.
Skeeter said to use bacon, which does help to keep from drying out.
Be sure to wet smoke and use a sweeter wood for smoking. ie. Apple, or pecan wood is good.
Stay away from hickory as it over powers the taste of the rabbit.
Send up smoke signals and let us know how it turns out.