Prepping freezer foods is a GREAT idea before a remodel. I'm sure you're saving dollars and your waistline by not going out frequently. When my children were small, I tried to get into freezer cooking, but I just couldn't get the hang of it. Then I went to a place (I think it's out of business now) called Dream Dinners. It was cool: You'd sign up online for the meals you wanted to prepare -- so you could double up your husband's favorite chicken meal, while avoiding the ethnic recipe no one really likes at your house. Then you'd go in and go from station to station making your meals. It was quick because the foods were laid out in front of you, but you could customize them: Depending upon your taste, you could skip the hot peppers or double the garlic. That place helped me understand what type of foods freeze well, and I realized that you don't have to have EVERYTHING in the package (for example, I now freeze my wonderful spaghetti sauce but don't cook the pasta 'til the last minute). But on my own, what I've done mostly is "batch cooking". That is, I don't make ONE of a certain dish; rather, when I find pork chops on sale, I'll make 3-4 of our favorite pork chop casserole. When I find ground beef, I'll make two BIG pots of spaghetti sauce and freeze it in meal-sized portions. Batch cooking totally works for my family! Christina, I know what you're saying, but in the world of freezer cooking, people tend to say, "a week's worth of meals" when they really mean, "a week's worth of dinners".

Thanks, everybody! I didn't think of it from a food safety point of view, and also didn't know what would happen texturally. Linda, that does not sound pleasant, and I'm glad to learn from your experience! I won't do it. Since my helpers are uncertain, I think I'll just make something else. Fawnridge, browning that many could take at least an hour, and I'm going to have so much to do, I don't know if I'll have time. ... Though.... Since I'd rather brown in the pan they'll be cooked in, I could try browning in the center of the roasting pan. I might be able to do six at a time that way. My kitchen will do most anything, but don't have a double burner that would work with it, just a big induction element. Veda Beeps, I appreciate your opinion, but I've made this recipe several times and it is certainly NOT better rewarmed. Still good, but not as good as the first day. I will say though that the short ribs I've gotten from my butcher are much leaner than others I've seen. Still rich, but I never get a scrapeable layer of fat they way I do with brisket.

Ribs need to be cooked for a long time at 250 degrees - 5 to 6 hours. If you cook them hotter, cook them drier (no marinade) and faster - 3 to 4 hours. If you cook them hotter, plan on wrapping them in foil so that they don't dry out and turn to shoe leather. Either way, there are a couple of things to avoid. First, do not use liquid smoke unless you are trying to get cancer. Next, properly cooked ribs should NOT fall off the bone, you should be able cleanly tug the meat off the bone. It really doesn't matter whether you cook them in a smoker, gas grill, or the oven as long as you cook them completely through. There are dozens of methods and thousands of rubs, none are the be all end all of rub cooking. Rubs are all about personal preference.

Sounds like you're on top of things, Lonejack, enjoy it. I'd not use the convection setting if possible. I once had an experience overseas when I was cooking a turkey in the home of some foreign friends as part of what my wife and I did to give them "a taste" of an American Thanksgiving. It was easy enough to convert my preferred turkey roasting recipe in F to C but I failed to ask about the oven. I learned after the fact that it was an "always convection" convection oven. At about the 70% mark time wise, I decided to open the door and take a look and the darn bird was done, bordering on overdone. Because I'd brined it, it hadn't dried out but oh what a surprise that was and a lesson for me to always inquire about the equipment when using something unfamiliar.