I am needing to cook 3 slabs of baby backs this weekend, but I don't think I'll be able to fit all three slabs on the regular cooking surface. I want to keep the slabs fully intact if possible, so I am trying to avoid cutting them in half and putting them in a rib rack. I would prefer to be able to lay all of them down flat if possible, but I don't really know if there is any benefit to that or not as opposed to standing up in a rib rack. If I get a grill extender and put one or two racks on top with the other one or two down below, with the drippings from the top negatively impact the meat down below? Also, would the cooking time be any different? My other Idea is to get a second rib rack and just have all three slabs standing up. Thoughts or advice would be appreciated.