Are they giving you the meats or are you buying them? If you are buying them, I would buy a few of each to have back-ups in case of a problem. You may also want to purchase smaller packers as the time to cook is partially determined by how large the item is.
Some teams separate the flat and the point and trim down the flat pretty aggressively. That might be another option if you are concerned about time.
If you want to rub the ribs early, you may want to use a rub without salt. That will eliminate the ham like flavor. Use another rub w/ salt just prior to smoking and layer the flavors.
If they are letting you manipulate the meat ahead of time, I certainly would. I'd inject marinate (again, being careful of the salt) and rub.
2 Thessalonians 2:15