I know there are a variety of ways folks go about this, but this is how I do it and I'm very happy with the results.
First off, I never freeze pork ribs. I am too close to some really nice ones I can get fresh any weekend so I have no need to ever freeze them. However I do often freeze brisket and sausage. I have bought many frozen 4 pound hunks of brisket from Black's, both in person and by mail. I have also frozen lots of brisket from Pecan Lodge and Franklin BBQ, all with good results. I have also done lots of jalapeno cheese sausage from Kreuz. In every case I try to get it eaten up in 4-6 months.
If you can, stick with the prepackaged vacuum sealed packages. That will prevent freezer burn and give you better freezer life overall. Here's a photo of 4 lbs of Black's brisket and Kreuz jalapeno cheese sausage in vacuum sealed packages.
Brisket is best when you can freeze one big chunk. When you decide to thaw it out, leave it in the fridge for 2-3 days until you can feel it is thawed. Then just slice off pieces as needed and re-wrap. I think it retains the most moisture when you do not pre-slice it up before freezing. I have also sliced up brisket into quart freezer bags. This works well, too, but I think the freezer life is not quite as long and you should plan on consuming it in 2-3 months max. In the case of sausage, the first time I want to get into the big package I thaw it out just enough to break off a few sausages to thaw, then rewrap the main body and put it back in the freezer. You can also break them down into individual quart freezer bags but again, I don't think they keep quite as long.
Now to the cooking. After thawing out the meat completely in the fridge, I cut it to fit in a covered microwave bowl.
I am always amazed to take the lid off and smell smoke from Black's, Franklin, or Pecan Lodge in my own kitchen. It will never be as good as fresh off the smoker, but you can get pretty durned close with these easy steps. The meat below was in the freezer for 5 weeks but tasted pretty good last night!