Mix together rub ingredients. Set up your smoker at 225 degrees. Add the choice of wood. Generously sprinkle rub on the pork belly. Smoke the pork belly fat side up until bronzed with the internal temperature of 165 degrees. This will take about 3 to 4 hours. Transfer the pork belly to a wire rack over a baking sheet and let cool to room temperature, then cover and refrigerate until cold. Cut the chilled pork belly crosswise (against the grain) into 1/2-inch thick slices. Lightly season each slice on both sides with salt and pepper and liberally brush with glaze (recipe below) Set up your grill for direct grilling and pre-heat to medium-high. Arrange the pork belly strips on the grate on the diagonal and grill until sizzling and browned on both sides, about 2 minutes per side. Don't over-crowd your grill. The melting fat may cause flare-ups--so be careful!
Blend together the ingredients.