Prepare curing rub by mixing all dry ingredients.
Remove skin from pork belly with a sharp knife.
Apply the cure to pork belly, making sure to cover entirely
Place pork belly into large ziploc bag or sealed container, and refrigerate for a week.
Flip daily, making sure the cure liquid covers the flipped side.
After a week, remove from fridge and rinse off cure.
Pat dry, and return to fridge on a rack over a tray overnight to dry and for pellicle to form.
Set up your smoker to run at 200°F, and smoke the pork belly until it hits an internal temp of 160°F, around 3.5-4hrs. Check internal temp regularly to avoid overcooking.
Cool, then chill in fridge overnight.
Slice to desired thickness and store.