Season the pork belly cubes on each side with the bbq rub and place on wire rack.
Place pork belly on your smoker and smoke for three hours. Spritz with water anytime the pork looks dried out and to help build bark.
After the pork belly has reached an internal temp of 175 °F place into a foil pan with pats of butter, brown sugar, honey and bbq sauce. Cover the pan with foil and place back onto your smoker.
Once the pork belly reaches an internal temp of 205°F remove the foil pan from the smoker and rest for 15 minutes before serving.