Hog Ribs and Pulled Hog Ham

A friend of mine gave me some hog meat a while back.  I've cooked some of it, but he called me a couple of nights ago to let me know there would be some more meat coming so I need to empty my freezer.... so here is how it went down.

I had a relatively short time to go from frozen hog meat to dinner so I pulled out the hog ham and the ribs that were in the freezer and put the ham in warm water while we lit the egg.  We rubbed the ham (is it really a butt? I don't even know) with Dizzy Pig Jamaican Firewalk and put it on at 350 when the egg stabilized.  It was still mostly frozen when we put it on.  I've read on here about putting frozen meat on the egg, but based on this experience I would not recommend doing it with large cuts of meat if you are doing a turbo cook.

The ribs actually had time to thaw and we made a rub of 3 parts Salt Lick rub and 1 part Jamaican Firewalk and added them to the egg later - still with a dome temp of 350.

When the rib meat started to pull back and look nearly done we glazed the ribs with a mixture of honey and Stubbs sauce.  Total cook time on the ribs was only about 1:40. The ribs were excellent.

We pulled the ham when the probe slid like buttah all over and the internal temp was 201.  The center of the ham was perfect and moist but most of the meat was dry.  After we pulled it, we mixed it with a sauce made of 1 part Stubbs sauce and 1 part Raspberry vinaigrette.  Overall, it was some very tasty eats and now I have room in my freezer for more hog.  However, I'm not planning on doing any more turbo cooks of large hunks of frozen meat any time soon.

Thanks for looking.