Preparation

Make the spice rub

• In a medium bowl, mix the salt, garlic powder, oregano, parsley, onion powder, and cinnamon. (Use immediately, or store in an airtight container at room temperature for up to 2 months.)

Smoke the lamb

• Heat a smoker or grill to 250°F. Add oak or hickory wood chips to the smoker per the manufacturer’s instructions.
• Loosen the membrane at the back of the ribs by slipping a butter knife between the rib bone and membrane to loosen the corner. Then, using a paper towel to grip the edge, pull the membrane away and discard.
• 有限公司at the lamb with the oil, then season with the spice rub, massaging it in well. Make sure the ribs are well coated, including the underside and between the bones.
• Heat a skillet (preferably cast iron) over high heat. Put the ribs fat side down in the skillet, and cook to render some fat and start developing color, 4 to 6 minutes. Larger racks may require an extra minute or two.
• Remove the ribs from the skillet. Put them in the smoker bone side down; cook according to the smoker manufacturer’s instructions for about 3 hours, or until the meat is tender.

Make the dressing

• Meanwhile, in a medium bowl, whisk the lemon juice, garlic powder, dried oregano and parsley, salt, onion powder, cinnamon, and fresh oregano and parsley. Slowly pour in the oil, whisking until well combined.
• Remove the lamb from the smoker. Slice the ribs between the bones, and serve with the dressing and lemon wedges on the side.