Start by trimming the lamb. Remove the silverskin on the underside of the rack with a blunt knife and dry paper towel.

Sprinkle the meat with salt and dry brine in the fridge for 1-2 hours before cooking

Fire up your smoker to 225°F (107°C). If you are using a charcoal grill, set it up for two-zone cooking with the direct-heat side as hot as you can get it.

Place the lamb rack on the smoker grates, on the indirect side. Cook for 45 minutes, or until the meat's internal temperature has reached 115-120°F (46-49°C).

Move the lamb over direct heat increase heat to high, about 450°F+ (230°C). Sear the rack for 2 minutes per side.

Cut the rack into 4 fat, double-wide chops by slicing between every second bone. Try to make all 4 chops the same thickness so they will cook at the same rate.

Remove the rack from the heat and allow to rest for 10 minutes. While it rests, combine the seasoning mix.

Slice into two chops per serving. Sprinkle with seasoning mix and serve.