In a glass or plastic bowl, combine vinegar and garlic. Rub lamb chops with a little hickory-smoked salt. Marinate in vinegar-garlic mixture for 1 hour.
Remove chops from marinade. Rub with a little more hickory-smoked salt.
Broil over very hot charcoal, 5 to 6 minutes on both sides for medium, 2 to 3 minutes more for well done, turning over frequently to avoid scorching.
Serve with vinegar-garlic dipping sauce. Allow 2 chops per person, on the average.