I do the foil thing.
Oven @ 250-275, put each rack in a tinfoil wrap w/ 1/2 a diced yellow onion, 1 diced large shallot "clove," a couple smashed garlic cloves, zest of 1/2 a lemon, lime and/or orange (the more the merrier), a Tbsp or two of BBQ sauce, a pinch of salt and pepper and 1/2 a good (but not too hoppy) beer. Make sure the tinfoil packet you've created doesn't leak. Cook for 1.5 hours give or take.
Remove the racks from their aluminum tents and onto a hot charcoal/hardwood grill (propane is evil). If the wood is in chunks, just throw a few straight on the charcoal. If it's chips, soak in water for 1/2 an hour first so they smoke rather than burn.
Once each side has developed grill marks (5-10 mins per side) start mopping w/ BBQ sauce. Turn frequently, mopping the topside each time, and allow the sauce to caramelize, but not blacken. 1/2 hr - 45 mins total should do it depending on temp. The racks are done when they start wanting to break apart when you turn them.
Let them rest 15-20 mins before you cut into them - otherwise the juices run out and you risk the meat getting dry.
Then tell your friends to go home.
