Smoking Ribs

Not a huge difference in either a smoker or an oven when you're talking about more individual similar sized pieces. Temperature recovery might be a little slower when you add the meat, but that won't make a huge difference. As for times, there are literally thousands of threads here on the timing of ribs. Do a little reading on the 3-2-1 method. Then do a little more reading on foil vs no foil. Then a little more on low and slow vs hot and fast.
Lastly baby backs and spares require different timing.

As long as you maintain a constant temp in your smoker or oven the number of racks make no difference, the only difference in time is due to the meat itself. 

Gary S

Capt. , hello .  you can do as many as you can get in the smoker.  


They will come off if the same or similar size...

I do a no - foil method and love them    :

  Baby Backs  . . . I can finih in 5hrs. @ 225*F average. These you will want to do a toothpick test for doneness ,

or Spares . . .  get done in 6hrs. @ 225*F average.

  Do a bend test for doneness . Pick-up in the middle with tongs and look for this , they will be perfectly done.

Prepared this way , you should not need a sauce.  However each to his own.

Try both the wrapped method and the no-foil method and choose you favorite . Remember , the more you leave the lid shut , the better they cook.

Have fun and . . .