Hahah I know you might all think I'm nuts. I had cooked a whole mess of BBs a few weeks back and froze a rack that was leftover. This rack was not originally as tender as the others that I made probably because it was really thick and meaty. It probably needed more time. Well I froze it and knowing it needed more time, I foiled it with some apple juice and popped it in the oven. Bend test showed they were done and toothpick slid in really easy. However when eating them, they ate more like a pork chop or pork loin than a rib. They were tender, but not fatty, luscious rib tender. Consistency was more like a tender steak or chop. Maybe they had a thick layer of loin meat on top which lacks the fat which makes it juicy and tender. It was by no means bad, but disappointing because I was expecting my normal rib consistency. Anyone else experience this?