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A very simplistic rib question

Planning on making a rack of ribs for Father's Day today ( along with some dry aged steaks I treated myself to!) Planning on trying the Good Sh!t rub @austinegghead gave me in the exchange on the ribs. Since I only have 1 rack I plan on doing them flat. My question is I usually always cut my full racks in half for ease of handling and fitting on the egg, but I don't ever see people do that here. Is there any reason not to do this?

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