should i cut ribs up tonight or tomorow when i serve them??

I would keep them whole and cut them after you reheat them.

I have cooled them whole placed them in the fridge overnight so the fat will solidify. Just before service I cut them and toss them in sauce then reheat in the oven covered in a sheet pan. This way worked out for me so I'm not handling off the grill product that's hot and sauced. They hold better in a covered pan and stay moist.

I'm with RibDog. One way is to Vac-Pack whole slabs and reheat the vacuum sealed slabs in hot water. Then Open cut 'em up serve.

Great for long term storage but I have had the rib bones poke holes the cryovac bags before. Cost me less money to stack em in 3 slab stacks and wrap them in a about 10 layers of plastic wrap and freeze. The fat content is enough that the meat will be moist off the grill or out of the oven after you thaw them out. I don't freeze unless I have an event for over 100. I did them for a wedding with 250 guests. They spend a day in the fridge and then they get served most of the time.

Thanks guys. i didnt cut them until the next day and they warmed up perfect. thanks for the help!

Glad it worked out for you. We are always happy to help!