I don't hang mine because it is always too hot here.  If I could hang it to age, I would only do it for about 5-7 days.  If you're going to hang the meat, keep it dry.  The crust that forms while it's hanging is what protects the meat.  It gets shaved off during the butchering step.

The best way to clean the meat up is to pick at it.  I've also heard of some people using a handheld propane torch to singe stray hairs off.  I use the same technique to remove the hard to get feathers off of ducks.  If a piece of meat is particularly dirty, you can rinse it but I personally would only rinse meat that is going to get packaged and frozen right away.  Cool, clean, and dry is the key.

I either cut and package mine the same day or if I'm too busy/tired I will fill the bottom of a cooler with ice, then a layer of meat, then ice, etc.  Leave the plug out and prop the other end up to let it drain.  When I do the cooler thing, I get to it when it's most convenient.  2-3 days is no problem.  This technique runs counter to keeping the meat dry, but it's packed in ice so I don't worry about bacteria growing.

Always cut the tenderloins out ASAP (I do it right after field dressing).  That's your best cut of meat and you don't want them to dry out.  Cutting the tenderloins out right away will also help to keep them clean if you need to drag the deer out of the field.

Deer ribs don't have much on them in the way of meat and the meat that is there dries out quickly so I use it and the flank meat to make dog food but if I was going to keep it I would just trim it off the bones and grind it.