We have some similarities here regarding why we purchased the 30" models. Like you, For me, it's more of an intellectual exercise in finding out how the model numbers work. Finding out MB assigns special model numbers to retailer-customized product lines was interesting. But back to the size of my MES: it's otherwise large enough to cook just about anything else I put in there. I will choose a brisket flat with the size of the smoker in mind.
I thought it was sacrilegious to cut racks of ribs in two, against the BBQer's code or something, Do the cut ends dry out more than the entire slab would otherwise? Probably not; I've cut long skirt steaks in half to fit and they cooked up just fine. I suppose then the ribs would cook up like they normally wood. But as I said, after the racks have cooked awhile they shrink away from the walls.
Rick, cutting the racks in half does not alter the cooking time or the end result. I just make sure the cut ends get rub. As for it being sacrilegious to to cut them I hope I don't wind up in BBQ HELL. Spending a eternity being subjected to bad BBQ would be hard.