I just put two racks of St Louis cut ribs on the WSM (vertical smoker). Just for ease of everything, I wanted to only use the top rack, so I cut the racks in half.
I happen to have one of those rib racks that I've never used. The kind that you stand the ribs up in so they take up less room, so I used it rather than fiddling around to see if these extra long racks of ribs would fit without.
And as I'm putzing around this mornnig a thought came over me... how the heck am I going to sauce these when the time comes?
My only thought is to carefully pick up each half rack with a pair of tongs, brush, then lay it back into it's spot.
I'll know in a few hours if I ever use this thing again or not.