Buddy of mine used to do them in crockpot until all the suet/tallow fat cooked off and floated to top. I'd start with that, then take crock pot outside and flood it with warm water until the tallow floats off (so you dont pull the ribs right back through the later of that waxy fat when removing them from crock). Then treat/season however you want for smoker. Just my suggestion.
20 years of cooking 4 or so deer a year. Havent tried what I described yet, but have been playing with it in my mind for awhile now
