When I smoke ribs, I always make more than we need, so we can save some for weeknight meals. I reserve the juices from the foil (my favorite method is Johnny Trigg style) and vaccum seal the dinner size portions of ribs with the juices. When thawed open the vac bags and we reheat with the juices on a stiff baking sheet in the oven @ 400 for 10-15 min till they are hot. Also, when I plan to have leftovers for freezing, I cut 30-45 min off of smoking time, so as to ensure the ribs do not get too soft after reheating. I like tender ribs, but you can get them over done.
Incidentally I have found it is easier to seal, thaw, and reheat if you cut up the ribs before vaccum sealing and freezing them, but sealing half/whole racks works too. I Have always had good luck with freezing and reheating ribs.
I find the reheating process to intensify the flavors, like eating Casorle left overs, they always taste better the 2nd day.
Also, I have had good results with freezing and reheating pulled pork, save and seal with the juices here as well. Frozen pulled pork thaws fast, so it can be great help when you need a quick meal during the week.