I've never messed with the ribs out of a deer. I just add it to the sausage meat. As far as smoking I have taken hams into my processor and had them smoked and they are awesome. I also love to take the loins and backstraps out and put them in my smoker at home. I keep the hole and run them until about 135 degrees then take them out. Just did this last night with the last of a doe I shot last years. It is always a camp favorite.