Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk
Prep the pork by removing the skin (if it is still attached). Slice scores through the fat but not through the flesh with a very sharp knife to cross-hatch throughout the entire fat layer on both sides. 1-inch apart and ¼ inch deep
Place the pork belly on a sheet pan and add a liberal amount of rub on the belly, rubbing it into all the crevices
Bring the temperature of your smoker up to 225 F. Place an aluminum drip pan with a few inches of water under the grates to catch drippings
Place the pork belly fat side up on the grates and smoke until it reaches an internal temperature of 160 degrees F, which will take 3 to 4 hours
Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes
Slice and eat right away, or chill, cut into chunks and crisped up on the grill or pan fried for a few minutes on each side