NorthWoodsEgger,[p]Yes, loin ribs are cut "up high on the hog" close to the backbone, near the pork chops. Smaller pig carcasses yield smaller racks that are marketed as "baby back loin" ribs. BB's are an easy cook and are quite tender but they are not as meaty as real ribs. Due to their weight they cook in just a few hours. As a result of marketing and demand, the price per pound of these trendy ribs is really high. [p]The classic ribs are spare ribs which come from the belly of a hog. They are much cheaper, have more fat and are much more flavorful. Since they are larger, they require more time and skill to render them tender. Most agree they are worth the wait. Unlike BB's, spares come in whole slabs that you trim down or they come pre-trimmed to St. Louis or KC racks.[p]~thirdeye~
I slightly change up my pulled pork method specifically when I plan on freezing & reheating later..... I season it heavier as freezing/thawing/reheating does seem to dull the rub. I also do a foil finish from about 185° on with some apple juice in the foil, and a mix of apple juice and broth injected into the butts. The foil finish does soften the bark, but the freeze/thaw/reheat will anyway, so I'm going for as much "just pulled" flavor as I can get. Plus, this gives me a real moist product. I rest it at least two hours, then reserve the foil juice (and there will be plenty) and pull it.
Next I mix come Coca-Cola into the foil drippings and add to the pulled pork. Then add a little more seasoning. I like my meat to set a little before going into the foodsaver bags, if you use zipper bags you can skip this step. I layer the meat on sheet pans and move to the freezer for 20 or 30 minutes, then break apart partially frozen sections, load into bags and vacuum seal. With zipper bags, I just load the meat, and freeze.
For reheating I use 80 quart Nesco roasters as my hot water bath. An alternate heating method is using large foil pans in an oven at 250°. Coke or a really thin mixture of sauce and Coke is what I use if any additional moisture is needed. My sauce is served at the table or at the end of the serving line.