Step 1

Mix all ingredients of the dry rub together in a small bowl using a fork or a whisk.

Step 2

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 make 1" cross-hatch throughout the whole skin. This is much easier to do when the pork belly is cold.

Step 3

Place the pork belly on a sheet pan or baking dish and sprinkle a liberal amount rub on the belly, rubbing it into all the crevices. Cover and refrigerate for 24 hours.

Step 4

Remove the pork belly from the refrigerator at least 1 hour prior to smoking to bring it to room temperature.

Step 5

Follow your smoker's instructions and bring the temperature up to 225 degrees Fahrenheit /  107 degrees Celsius. Add wood chips to start the smoke and place an aluminum drip pan with a few inches of water under the grates to catch drippings.

Step 6

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.

Step 7

Remove the pork belly from the smoker and let rest on a wire rack for at least 15 minutes.

Step 8

It can be sliced and eaten right away, or it can be chilled, sliced and crisped up on the grilled/pan fried for a few minutes on each side.