The last two items I smoked, a pork butt and babyback ribs, had to much of a ham flavor to them. It wasn't so much a problem with the portk butt because it was just the outside 1/4 inch and was mixed in when the pork was shredded. The ribs tasted too much like ham. I used a Weber kettle set up for indirect smoking and kept the temp between 225 and 300--most of the time at 250. I put the rub on less than an hour before smoking. What would give me the ham flavor--the temperature, too much smoke or something else? I've never had this flavor using my Weber or Caldera Tall Boy smokers before now.