2      sides         Wild Canadian salmon -- (5 pounds each)
   1      cup           pineapple juice
   1      cup           rhubarb -- grilled, minced
   1      cup           fresh pineapple -- crushed
     1/4                Habanero pepper -- minced
                        ****** Dry Rub #4 ******
   4      tablespoons   brown sugar
   4      tablespoons   Kosher salt
   4      tablespoons   black pepper
   4      tablespoons   fresh dill
Combine all ingredients and reserve. Combine in a bowl the pineapple juice,
rhubarb, pineapple and habanero pepper. Reserve this for mopping the fish
while cooking. 
In long strokes, from the tail to the head, rub the dry rub on the salmon
sides making sure to do long, slow strokes. Rub the salmon for 5 minutes.
Allow the salmon to sit in the refrigerator for 3 hours. 
Rinse the salmon with cold water. Lay the fish fillets, skin side down on a
soaked, oiled cedar board. Place in a 225 degree smoker using alderberry
wood. Smoke the salmon for 2 1/2 hours coating the salmon every 10 minutes
with the basting liquid.