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It sounds like you are lying them flat during the cook. You could build a 2nd level grate and do twice as many at once. Or use a rib rack and stand them on their side. You can also wrap them in foil and FTC them in towels and they will stay warm in a cooler.
I trim the fat cap off and the hard fat. I just don't think it renders down and I have to remove it after the cook and lose the rub I put on it. No fat cap equals more bark. We love the bark pieces around here.