I love making spareribs in the summer. I marinade them overnight in a dry rub and then place them on a rib rack (so they are standing, not on the actual grill) and cook them for about 3-4 hours using indirect heat. There are members of my family who don't eat pork, so I thought I would make lamb ribs. Can I use the same method or will the get over cooked? Should lamb ribs be rare?