When you do your next deer and you go to cut the front shoulder off the carcass, cut it as close to the shoulder-side as possible when you peel it off. Try not to cut the "flan" or shoulder flaps off with the arm. Leave them on the chest/ribs.

After you cut off your neck roast/s and back strap/loins and back legs you will be left with the ribs/chest cavity. Having left the flan or flap meats on the chest you will find that you now have 2 full racks of ribs! They sure don't seem like much, but there is enough on a single deer for a full meal. For... at least 1 person. hahaha. I split each rack of ribs off the spine. And then I chop each rack in half, down it's length once again. This gives me 4 peices about 24" long and around 4 to 6 inches wide. Perfect sizes for cooking.

I sprinkle salt, spices, and sugar over the ribs BEFORE packing them into freezer bags. That way they get "marinated" while frozen -man oh man do they cook up niiiiiiiiiice!

Works great for goats too!