I’m putting 2 racks in as we speak . I always remove the silver skin, cut each rack in half creating four equal sections, light coat of mustard and dry rub for two days in fridge, warm ribs for 3 hours on counter and then into smoker preheated to 280. 2 sections per tray and use the middle two shelves. I immediately turn temp to 220 and open vent fully. With burner on from start I begin smoke after 1 hour...usually 3 hours smoke. Then after about 6 hours I bump heat up to 230 and paint ribs with habanero apricot apple jelly with a bit of fresh garlic , pepper and other spices I have a hankering for. The rise in heat really starts to get the juices flowing and caramelizes the glaze.
You will not lose any juices by cutting them and it’s important to not have meat hanging off the ends of the racks and touching the walls.
Rotate your racks up and down and front to back several times , monitor your water bowl. I also place tin foil on a third rack and place it on the lowest rails when I bump the heat up as this is when the oils really start to flow and it catches a lot making clean up much easier.
The slower you cook them the better they will be.