St. Louis style pork ribs, membrane removed.
Heavy duty aluminum foil
Heat smoker to 225 degrees. Rub ribs thoroughly, repeat. Smoke ribs for 2 hours, bones down. Place ribs on large sheet of foil. Pour pineapple juice lightly over ribs and wrap with foil trying to keep the juice in the wrap. Smoke for another 2 hours. Open the foil but do not remove the ribs from the foil. Cook for another 1-2 hours or until the meat has pulled back from the bones.