There's really two sources of rib meat, depending how you cut it up. There's a layer of muscle over the ribs, it's thin, but there and you can take it off and grind it up, if you are not careful while skinning you can end up with this on the skin!

then between the ribs, takes a few seconds to get it and toss it in the ground.

I love ribs! but never found a way to get deer ribs to be worth cooking. Elk ribs on the other hand are AWESOME!