First let me clarify the difference between the "Tenderloin" and the "Full Loin".  The Tenderloins are found inside  the cavity along the pelvic bone and normally weigh less than a pound. The are always used boneless.
    The full loins (aka. "backstraps") are on the outside deer on either side of the backbone. The true full loin would run from the point between where the 5th and 6th ribs connect to the back bone down to the intersection where the Sirloin and the Rump meet. However 99% of the processors and hunters take it out boneless and stop where the loin meets the pin bone of the Sirloin.
    To accomplish what you want to do, you need to separate the "rib section" of the deer. Count from the neck end and separate the carcass between the 5th and 6th ribs, next separate the rib from the loin by cutting between the 12th and 13th ribs. You now have a full double rib section as pictured below. You could now run it through a band saw and make two ribs. Keep in mind that using a saw will spread the bone marrow and bone dust through the meat and successfully help to ruin the taste. (My opinion.)

    Now my suggestion: rather than screwing  with around with bone-in cuts, why not butterfly the boneless backstrap into thick cut boneless chops wrap with bacon, baste with olive oil, and season with Montreal Steak Seasoning? It's easier, looks good and best of all will taste great!

Dave