Remove the ribs from packaging and place them on a cutting board. Using a sharp knife, score the fat cap in a crosshatch pattern, cutting about 1/4 inch deep—this helps the rub penetrate and allows fat to render during cooking. In a small bowl, combine all the dry spices: salt, garlic powder, onion powder, chili powder, smoked paprika, cayenne, brown sugar, and dry mustard powder. Stir until evenly mixed. Generously rub this spice mixture all over both sides of the ribs, pressing gently so it adheres to the meat. Let the ribs sit at room temperature for 15-20 minutes while you prepare the grill—this helps them cook more evenly.

Preheat your grill to medium heat (around 325-350°F), creating a two-zone setup: one side at medium heat and the other side turned off or set very low. If using a charcoal grill, push coals to one side. This indirect cooking method is essential for lamb ribs—it prevents the exterior from charring while the interior stays tough. I prefer starting on the cooler side of the grill because it gives the meat time to cook through gently before any browning happens, which keeps the meat incredibly tender.

Place the ribs bone-side down on the cool side of the grill (away from direct heat). Close the lid and cook for 20 minutes without disturbing them. This low-and-slow approach allows the fat to render and the meat to become tender. Flip the ribs over and cook for another 20 minutes. At this point, the ribs should be mostly cooked through and beginning to develop color—they're still not quite done, but they've got great texture.

Increase the grill temperature to high heat (around 400-425°F). This final phase uses direct heat to caramelize the BBQ sauce and create a flavorful glaze. Place the ribs bone-side up on the hotter side of the grill and brush generously with BBQ sauce. Cook for 5 minutes, then flip the ribs over, brush the other side with more sauce, and cook for another 5 minutes. The sauce will bubble and char slightly, creating a delicious crust. I always use a lighter touch with the sauce on the second coat—too much will burn and taste bitter, so reserve some of the best-looking ribs with the original layer of sauce.

Transfer the ribs to a clean cutting board and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each bite stays juicy and tender. Slice between the bones and serve immediately while still warm.