Rib racks? I've got 3 (4, but the first one fell apart). With them, I can smoke 17 racks in a pit that can hold ~ 8 flat.
Wrapping the meat in foil to finish up, effectively braising it, is known as the "Texas Crutch". It's frowned upon and ridiculed in bbq competitions, though many even most will do it at some point. A lot of competitors will take great lengths to hide the foil in the pit just to avoid being picked on. I personally would never use the huge box of heavy duty foil that always sits near my pit for anything, I swear. It's just there for show!