As long as they're no wider than 7 inches, you can use a hefty set of BBQ tongs to flip them thru the door. You can also grab the grate with the tongs and spin it around bit-by-bit to get to what's on the back side. Or just remove the lid and set aside the top rack, flip your stuff on the bottom grate, but just be quick (and safe) about it. You could take the same opportunity to rotate the top rack ribs to the bottom and vice versa, evening out the cook. (Conventional wisdom would suggest that the bottom grate temp is 5-10* cooler than the top, so, in theory, the same size meat on the top grate would cook faster than that on the bottom.)