that is a terrible hi-jack, it really deserves to be it's own thread. Now, I would set the tri-tips and the ribs on the grate. They should all fit. I do ribs across the middle, tri-tips on the far side, smoke for a couple hours with the ribs shingled one on top of the other for that time. They will shrink, as will the tri-tips. After a couple hours, go for unshingleing the racks and let them run until done. I like tri-tips smoked to 130F or so, so I keep them on the far side of the kettle and monitor temps.
I have also cooked putting the ribs on first, run for two hours then place tri-tips on at 2 hour mark and smoke for 3 hours until ribs are done along with tri-tips. Then maybe sear if needed.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."