Preppin' the Raccoon: First things first, skin and clean that raccoon real good. Get rid of any shot or road residue. Yep, you know what I'm talkin' 'bout.

The Boozy Bath: Take that raccoon and marinate it in one can of beer. Make sure it's fully immersed. Let it soak for about 4-6 hours, or as long as it takes you to finish the other can.

Rubbin' it Right: While your raccoon's getting all boozy, mix together your salt, pepper, garlic powder, onion powder, and that redneck rub in a big ol' bowl. Once mixed, rub it generously onto the raccoon. Make sure you get every nook and cranny!

Grillin' Time: Fire up that grill! Get it nice and hot, but then turn it down to a medium heat. We're slow cookin' this critter to perfection.

Let's Get Cookin': Place the raccoon on the grill, bone side down. Close the lid and let it cook for about 2 hours. Every half hour or so, give it a good slatherin' of that BBQ sauce. Keep an eye on it, and if it looks like it's getting too charred, turn down the heat or move it to a cooler part of the grill.

Checkin' for Done-ness: After about 2 hours, give that raccoon a poke with a fork. If it's tender and the meat's starting to fall off the bone, it's ready. If not, keep it on the grill and check every 20 minutes.

Feast! Once it's done, take that raccoon off the grill, let it rest for a bit, then dig in with your buddies! Serve with a side of coleslaw, baked beans, or whatever else tickles your redneck fancy.