In a small bowl, mix together Dry Rub ingredients and set aside.
Remove membrane from the back of ribs. Rub ribs completely with Dry Rub. Let stand for 30 minutes.
Meanwhile, preheat smoker to 250°F.
Place ribs on cooking grate in smoker. Open smoker door and put wood chunks on hot coals. Use hickory wood or oak wood for best results on this recipe, but any wood will work.
Add wood chunks every 30 minutes, or as necessary, for the first 3 hours of smoking.
Leave chamber open for 3-5 minutes every 30 minutes to increase smoke.
After 3 hours of smoking, remove from the smoker and wrap each rack of ribs in heavy duty aluminum foil shaped like a boat. Pour ¼ of the pineapple juice into each of the foil boats and close the top.
Place the covered ribs back in the smoker for an additional 2 hours at 250°F.
Remove ribs from smoker and remove foil. Coat the ribs with your favorite barbecue sauce. (We loveCarolina gold.)
Place the ribs back in the smoker directly on the grill and cook for an additional hour.
Ribs are done when the end bone easily removes from the rack when pulled with tongs. (Ribs should be 145°F using a thermometer.) Remove and let rest for 10 minutes.