jcglenn1009 welcome to SMF! Most new members use the Rollcall forum to say a greet and something about themselves.
Racks and cutting ribs to fit are fine. A way to get around glaze or sauce build up, when it's time to sauce the ribs are mostly done, lay some foil on the grate brush on sauce and lay the rib racks out on the smoker grate to finish glazing. I think you can figure out how to lay them out, but there will be overlap. Another way is to do the glaze on the bbq grill. That is what I like to do. I use either 221 or 321 adjusted for ambient and meat doneness. When the foil stage is done, I open foil brush a coat of sauce on reseal. If its going to be several hours until serve, then I pack them in a cooler with towels I warmed in dryer, the alum packets are wrapped in plastic wrap then with papertowel, then a warm towel, into the chest no air space, sealed. Right before serving on the grill I apply the required amount of sauce and glaze, low-med heat.