Seasonings, like your favorite dry rub, or just salt and pepper
Cut the ribs into manageable sections
Using a saw, cut the ribs off the deer into 5-6 inch wide racks. If you took the ribs off in large pieces, you may need to whack them with a cleaver as pictured.
Trim the fat
Using a trusty paring knife, trim as much fat as you can from the top of the ribs.
Remove the membrane (optional)
Slide the end of a paring knife under the membrane on the underside of the ribs, then pull off and discard the membrane.
Par Cook and Smoke *(See note)
Season the ribs with your preferred seasoning (a like a good dry rub) then refrigerate overnight or at least for a few hours.
Preheat an oven to 250F. Put the ribs on a cookie sheet or tray with a lip to catch liquid, top them with parchment, add 1/2 cup water to the pan, cover tightly with foil (you want them to steam) and bake for 1 hour. Remove the ribs and smoke for 1.5 hours at 250F, or until the meat barely gives from the bone.
Serve the ribs as-is, or, trim thick ones into single bones, and saute slowly to render out more fat.
*If you don't have a smoker, you can cook the ribs all the way in the oven, uncovering them for the last hour to lightly brown them (or turn up the heat a bit).