Barbecued Lamb Shoulder Chops

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1 1/2 tablespoons kosher salt

1 tablespoon plus 3/4 teaspoon freshly ground black pepper

1 tablespoon sweet paprika

2 1/4 teaspoons garlic powder

3/4 teaspoon dried thyme

3/4 teaspoon dried rosemary

3/4 teaspoon dried oregano

3/4 teaspoon ground ginger

3 tablespoons extra-virgin olive oil

2 tablespoons soy sauce

2 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

6 lamb shoulder-blade chops, 3/4 inch thick (about 10 ounces each)

1/2 cup hickory, pecan or oak chips

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