I will also agree with freezing and then smoking ribs..Anytime you get a chance to buy more on sales do it if the budget allowes. What is important is how you prepare the meat for freezing. If it comes in cryo which many ribs do now make sure you have a tight seal in your pack. Dont put heavier items on top of them while freezing. The wrap may tear or get a small puncture and then freezer burn will happen. Vacume sealers are the way to go at home. If not get quality freezer paper and make a tight wrap and label the packs accoringly with the date wrapped.
I've had folks when i was still working over the years tell me that they have beef, pork, chicken ect in the freezer and it's two years old and ask me if it's still good. I would of liked to tell them "why was it in your freezer that long". Make sure to rotate your stuff in the freezer and try to use it within a year. Turkey's that you buy frozen have been frozen up to 6 months at times prior to sale. So when you buy one that has to be taken into account. Fortunatly the sales for these birds usualy take place close to a holliday. Just an example of what to whatch for when you buy meat or poultry or frozen fish for that matter. Check out what your buying for appearance and damaged packaging. In short, there is nothing wrong with freezing meat, poultry, or fish. Just make sure it is fresh when you freeze it and dont re-freeze it if a menu plan changes. There is a lot more to this but that's a good sample. Reinhard