Ribs look great. When I do ribs, when it comes to saucing, I put in the cooking grate and set the ribs on the grate whether they fit or not. The main purpose is to set up the sauce so I don't take the chance of losing a rack to the fire below and leaving them hooked.
I also never hang pork butts, I just use the grate. I usually only do brisket points so again I use the grate. The grate sits in the "sweet spot" where the food would normally be if hanging. I only hang chicken halves these days.
Now, I have never lost anything, but why chance it.....................