I never kept the ribs when I processed my own. I got lazy one time and took the deer to the processor and got ribs back. I was pleasantly surprised and keep them now. My wife loves them (she's a BBQ nut).
I'd like to say..I also agree with not soaking the meat in ice water..creats a bacteria environment.
IMHO there is not enough meat on ribs to take up space in the freezer..I'd rather trim them for burger or sausage meat..
As already been said..partially frozen meat makes it alot more easier to take off the silver skin with a sharp knife..
I got a nice neck roast in the crock pot as we speak..been cooking it all night long.
I put my deer meat in bags surrounded by ice when I transfer..or when transferring whole ..stick two or three 10 pound bags of ice inside the whole deer's cut open part..till I get home..
