I would just cut them all in half, or at least 2 of the 3 racks in half, and lay the halves in there as needed. That's how I do 2 racks on the 22". Of course you can't use the classic "bend test", but if you know how to do ribs you can judge in other ways when they're done.
When I do ribs in my 14.5 WSM I cut them in half. They still cook up great.
I have successfully done 3 racks on my 22 inch weber. What I did was put a half a brick on three places of the first grate after placing two racks and then added another grate and placed the third rack on top. A slight pain for refueling but worked wonderfully. I also used this setup for 30 chicken thighs for pulled chicken.
Now, however, I have a PBC to handle the ribs.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
There's a quite a steep increase in temp with every couple inches in height, so I'd say keep the main food grate set as low as possible but still watch the top rack close
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