4.5 pounds American lamb ribs
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne
1/4 cup BBQ sauce
Place lamb ribs in a large baking dish or sheet pan fatty side up. Gently score the fat in a criss-cross pattern.
Combine spices in a small bowl then evenly rub onto the fatty side of all the ribs, getting into the scored marks you just made. Set aside.
Heat an outdoor grill for indirect grilling (*see note below for details).
Place the ribs on the unheated side of the grill, close the cover and grill for 20 minutes.
Flip the ribs and grill another 20 minutes on the indirect heat side of the grill.
Turn all the burners on to high heat and spread the ribs out evenly over the grill grates.
Brush the ribs with half the BBQ sauce, close the cover and grill for 5 minutes. Watch carefully to make sure they don’t catch on fire while cooking.
Flip ribs one more time, brush with remaining BBQ sauce and grill an additional 5 minutes until charred and crispy on the outside.
Remove ribs to a cutting board and let rest 5 minutes before slicing in between the bones and serving.
*For indirect heat grilling, light half the burners on one side of your grill. If you have a 4 burner grill, light 2 on the left or right and place the meat on the non-lit side. If you have a 3 burner grill like I do, I lit 1 burner. Indirect heat cooking temperature should be about 350°F which I was able to reach with 1 burner lit on high.
PREP TIME: 5 Minutes
COOK TIME: 50 Minutes