Smoking

Probably. Depends on your desired end result. RIR's are pretty skinny, aren't they? We smoke poultry, but we use either cornish-x, turkey parts or ducks. We brine them for a couple days, then cold smoke them. We have to cook them before serving, but they stay moist and tender. We leave the skin on - yours may dry out a lot during smoking.

If you try it, I'd recommend using them in soup. We make a really nice smoked chicken/corn chowder.