I haven't tried it, not in that manner...smoke, then, steam, rest/chill/freeze, then back to open grates...hmm, I do see potential for a dryer finished rib. I have smoked until just before reaching my normal amount of pull-back, all open grate with wet-to-dry smoke chamber (my tried and true method for moist meats), then frozen for several weeks, and reheated while covered, in steam from apple juice, and even they were a tad dry.
It seems that even if they reach safe internal temps, as in fully cooked but not cooked to a tender state, then when you heat them up again to further cook and reach a tender state they lose more moisture than they would if you finish them up and eat them hot off the grill (smoker). The interior moisture has too much time to evaporate with heating up, cooling, then heating up again.
Eric