Preheat smoker to 250°F. Insert apple or hickory wood chips inside smoker box and place in grill on direct heat.
Wash and trim the lamb of excess fat and silver skin. Pat dry with a paper towel.
In a small bowl, mix all the rub ingredients together (conveniently all ½ teaspoon of each ingredient, skip any that you are missing!). Sprinkle and rub all over the lamb meat.
Set the rack of lamb on the grill (direct heat) meaty side down and smoke for about 1 hour or until the internal temperature reaches 135° or 145°F on a digital thermometer (medium-rare or medium).
Remove from grill, cover, and let lamb rest for 10 minutes. Cut between bones and serve.
Notes
Most racks of lamb will have 8 bones, some will have 6 or 7. Serving size of 2 ribs for 8 servings.