Ripping chains are available, but not easy to find, however, unless you're slabbing whole trunks or large branches with a chain-mill, they're not necessary. I cross-cut first, then rip the "cheeses" down along the grain, but always lie the log on its side with a couple of wooden chocks to stop it rolling, then rip-cut it. You must avoid getting a cut going along the whole length of the bar because this sort of cut produces long shavings and they can soon clog-up your chain-saw. Rock the saw gently up and down so that it cuts on a short length of the bar at all times! The cut to avoid is the one where you stand the "cheese" on end and chain saw down the end-grain. That is an extremely inefficient cut and will over-heat your blade.
Wear the PPE and take all sensible precautions!
Les