My first two answers would be fridge, not freezer and leave them whole.
It might just be me and my ribs, but I find re-heated ribs to not be the best. I've found that cooking them to almost done, maybe an hour short of finished, then cooling and finishing on the smoker works really well. Your style of 3-2-1 is what I'm talking about here. Cook for 3, foil and cook for two, then take them off the cooker and cool quickly and into the fridge. To finish them, unwrap from foil and put into an up to temp cooker and go till done. Should be about an hour.
Another way is cook till done, chill and re-heat on a grill for a different taste.
I would not reheat in a chafing dish.