Use a rib rack. This will allow you to cook at least 3 racks and brings your ribs just that much farther from the heat. It works, I've done it. Keep your temps down to 220. And only get just a couple briquets going. They will slowly spread evenly. The bottom vents, only leave open an 1/8 inch and adjust your heat from the top. Hope this helps.
I woke up to the smell of BBQ and I said to myself, self,
It's Going To Be A Good Day!
50 year Old Imperial Kamado with ears.
22" fire pit with Weber lid. 22" Weber Kettle Gold.
Winner of the 1st & 2nd annual BBQ Brethren Beard War!