You need to post a recipe for these ASAP. Those are the best looking venison ribs I have seen.
Pretty easy. I use the 3-2-1 method but I cut the time down to 2.5-1.5/1.75-1.
My rub consists of coarse salt, lots of paprika and garlic powder, lots of coarse ground black pepper and brown sugar. I do not weigh the stuff, just throw it together and hope for the best. The only thing you can screw up is the salt part. If you do, add more of the other stuff, especially brown sugar. Don't worry if you do not use it all. Just throw it in a ziploc. Trust me, it will get used up.
If you got a lot of fat, shave most of it off. You do not have to get it all because of my next step. It is the pressure cooker. I put the ribs into a pressure cooker for twenty minutes. That high heat just dissolves the remaining fat and tenderizes the meat. This is a key part of the process. The pressure cooker is a magical accessory. If you do not have one go out there now and buy it. It will change your life. Home cooked meals in 30 minutes or less with that bad boy, but that is for another thread.
So after you pressure cook the ribs, put that rub on. Get it everywhere. Get the smoker up to 225 degrees and throw the ribs in there for 2.5 hours. Next step is to smother it with sauce; I mix barbecue sauce (any will do) with apple cider vinegar (66% sauce 33% vinegar). Wrap it in butcher paper and get it back into the smoker. Aluminum foil works as well, but butcher paper is next level smoking as far as I am concerned. After 1.5 hours or so, remove the ribs from the paper. Back into the smoker for another hour. Oh, and hit it with more sauce.
After that you are done. Let it sit for fifteen minutes. Then just enjoy. Trust me, you will kick yourself for ever discarding deer ribs. I imagine this recipe will be just as good for mule deer, elk or any other four legged animal large enough to harvest the ribs.
Pete