Plank Salmon with Pineapple & Rhubarb

2 sides salmon (5lb each)
1 cup pineapple juice
1 cup rhubarb -- grilled, minced
1 cup fresh pineapple -- crushed
1/4 cup Habanera pepper -- minced
Dry Rub
4 Tablespoon brown sugar
4 Tablespoon Kosher salt
4 Tablespoon black pepper
4 Tablespoon fresh dill

Combine all ingredients and reserve. Combine in a bowl the pineapple juice, rhubarb, pineapple and habanera  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. Cut to size & lay the fish fillets, skin side down on  a soaked, oiled cedar or alder planks. Place in a 225  degree barbeque. Cook/smoke the salmon for 2 1/2 hours coating the salmon  every 10-20 minutes with the basting liquid.