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.
Place the pork belly on a sheet pan and add a liberal amount of rub on the belly, rubbing it into all the crevices. Cover and refrigerate for 24 hours.
Remove the pork belly from the refrigerator at least an hour prior to smoking to bring it to room temperature.
Bring the temperature of your smoker up to 225 F. Add your wood chips to start the smoke and 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 165 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.
It can be sliced and eaten right away, or it can be chilled, sliced and crisped up on the grill or pan fried for a few minutes on each side.