I've cooked a lot of BB ribs, and I've never had anyone say they tasted "hammy". I have left the rub on overnight, and I have put the rub on right before they went into the smoker. I really don't think it makes a huge difference. (My current method is to just sprinkle on the rub right before I put them on the smoker.)
I tend to like IamMadMan's theory: she is confusing "smoke flavor" with "ham flavor".
Lang 48 Original
Superfast [COLOR=red]RED[/COLOR] ThermaPen
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