Place lamb loin chops on a cooling rack or cookie sheet.
To dry brine, sprinkle salt generously on the top of the chops.
Place the chops in the fridge for 2 hours.
Remove the chops from the fridge, no rinsing is necessary.
Make an infusion of rosemary and olive oil by pouring ¼ cup of olive oil over 1 tablespoon of chopped rosemary. Let the infusion sit for about an hour before you use it if possible.
Brush the olive oil/rosemary on the top and sides of the lamb chops.
Sprinkle the top, bottom and sides of the chops with Jeff's original rub. Be as generous as you like.. it's low in salt and big on flavor.
Set up your smoker for cooking at 225°F with indirect heat.
Use a mix of pecan and apple for smoke for great results.
Monitor the internal temperature of the chops and when they reach 138 °F (medium rare) they are finished and should be removed from the smoker right away. This should take about 50 minutes.
Let the chops rest on the counter with foil tented over them for about 5-7 minutes.
Serve with a couple of Easter worthy sides and enjoy!