I'm not a chef, but I'm always worried that pork that is not done will create mayhem. so I par-boil the rib racks and after removing them I dust them with a dry rub (cajun seasoning, chili powder, brown sugar and a bit of garlic powder) I put the dry rub on right after the ribs come out of the boiling water. The dry rub becomes a bit caramelized and then I wrap it in tin foil and put them in the freezer. When I am ready to cook them, I pull them out in the morning, let them defrost, put them on the BBQ still wrapped and cook about 30-40 minutes, maybe more if they are thick. Then unwrap them and put whatever wet sauces you want (dinosaur, or others) and cook for another 10 to crisp up the racks. (I always take a few cuts to make sure there is no pink inside before serving).