My lamb ribs always seem to have a ton of fat, trim them up real good. Greek rub sounds interesting, I might try that next time. I did a lamb shoulder about a month ago using the same technique as pulled pork and it came out fantastic. You might just try what you normally do for baby back pork ribs, use some greek rub and see if you like it.
I always pulled my lamb at 135F until that experiment and I was very happy with the results. I rubbed that with a rosemary/sugar base rub along with a few other traditional lamb spices (I didn't write it down), injected it with a greek vinaigrette, cooked on the rack at a steady 225F until it hit a stall around 160F in the thickest part (I use a wireless meat thermometer), put it in a preheated cast iron dutch oven (easier than foiling it) and threw it back on. I was shooting for 203F but pulled it at 199F because we were starving for dinner. It pulled in nice big chunks, didn't fall completely apart which is exactly what I was hoping for. We ate it on homemade pita bread. You could do similar with ribs (leaving out the injection) and see how it works. If you do, let me know.
I am making a bone in leg of lamb for Easter this weekend and haven't decided what route I am going. My in laws don't eat rare (or even medium) meat so I might give this a second shot. The wife is making a store bought ham too so I have some room to experiment. Good luck with your ribs!