Trim a "restaurant rack" (1.5+ lb rack of 8 lamb ribs) of its fat cap, remove the membrane from under the ribs and slice between each rib but not into the meat. Then wrap the rib bones in aluminum foil (more layers or heavier is better from a heat and mechanical control perspective. You have to get it cling to the ribs - you need to keep the high heat from burning the bones crisp, which it will do if the heat is as high as it should be.)
Smash one garlic clove and one shallot and mix with 2 Tbsp finely chopped fresh rosemary, 1Tbsp olive oil, 1/2 tsp each fresh chopped thyme and oregano, 1/2 tsp salt and 1/2 tsp pepper
Heat grill on high and prepare smoking device or wood fire if possible
Place ribs on 5 mins per side and then let rest 5 mins on indirect heat - if the grill is lower, it may take longer, so cut through and check - perfect is just shy of medium. The will also need to rest for 5 minutes once off the grill
Remove foil and slice each rib for serving.