Pull out a length of tinfoil that is about 30% longer than the ribs. Down the center place 4 1/4 inch slices of pineapple, large enough to cover the bottom of the ribs. On top of the pineapple, spread about half of the sugar, 1/2 of the honey, onion, garlic, lime zest orange juice and 1/4 of the blues hog. Place the ribs on top of the this gooey goodness, meat side up. On the meat side, add remaining sugar, honey and butter. Wrap the foil tight repeat with second rack of ribs and place the ribs back on the smoker for another 2 hours.