Is it just me or ? It seems when i freeze ribs in vac pac or the original vac pac they dont seem to cook as nice? they almost seem dry? spares and baby backs i tried em with. Cooked spares today in my party, ran 250 they had a real nice look around 2hr mark, foiled em till they seemed tender, sauced em up back in for about 10. They seemed like they had some extra membrane action going on like around the bones- i removed the bottom membrane - they were extra cartilagee like a beef rib? and you couldnt just bite through? Is it because they were frozen?