We've discussed pork ribs to death. I don't recall anyone talking about how to place them on the flat rack. Do you stretch them out? Scrunch them up or don't give it much thought? Any noticable differences?
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I scrunch them up...why, cause that's the way some old timer, that's traveling the world, taught me. 
I usually have to scrunch them up to get them in. They do tend to shrink as they cook. I haven't noticed any difference between stretched and scrunched in the finished product.
I also scrunch them, only because it seems that the meat between the bones gets "thicker" and then it might be juicier when done. No proof though, just a thought that turned into a habit. Never tried to actually see what difference it really makes.