Sounds like a great plan V. One of my old comp cook vending pals would not serve a bit of brisket or butt which had not sealed and frozen for at least one day prior to the thaw and reheat. He thought it gave higher quality. Then there is also the rumor of the winning brisket at the big LSBS cookoff in Meridian a few years back..which had supposedly been in the winners freezer cooked an sealed from five years earlier. Now I never personally developed any fondness for pre cooked and re-heated ribs but sounds like your way might just work.