You can certainly leave the rack as you like it; the one thing I would do is to peel off the membrane off the back of the ribs, it isn't very tasty. But, it's your choice whether you separate the sparerib from the brisket or not. Lessee if I can find some pics to demonstrate:
whole slab of ribs: here's some I did for 4th of July; left whole, briskets not removed - had a bunch of people to feed!
a couple racks done alittle over a month before
Now, here's some I did in my Cabela's drum smoker where I had to split the rack, then separated the prisket sections off of each
then slice the ribs into individual riblets:
(you can see that the smokehouse does a much more even job at cooking them than did the Cabela's vertical, but that smoker did a great job for several years and now lives on at one of my son's house!).
The brisket sections contain more cartilage and fat layers and are for less critical diners who don't necessarily demand competition-quality riblets;.... they're satisfied with a slab o'meat, fat and bone you can gnaw on, get BBQ sauce all over your lips and grin when done! Definitely not for lean cuisine'rs. I honestly help out with the latter as well as the former myself, somebody's got to do it, huh?!