Preheat the smoker to 250 to 275 degrees F.

In a small bowl, combine the Rib Rub, black pepper and brown sugar.

Cut the pork belly into 1½- inch cubes. Place the cubes in a large bowl and toss in the seasoning mixture, to generously coat.

Place a wire rack in a large foil pan. Evenly spread the pork cubes on the wire rack. Cut 1 stick of butter into tablespoons and place on top of the pork.

Place the foil pan on the smoker and smoke for about 2 ½ to 3 hours, or until the internal temperature of the pork is 170 degrees F. I like to add a few chunks of hickory and cherry woods to the smoker for additional flavor.

Remove the pan from the smoker and place the pork directly in the foil pan. Cut the remaining 1 stick of butter into tablespoons and place on top of the pork. Sprinkle with additional brown sugar on top.

Cover with tinfoil tightly and return to the smoker. Smoke for 1 hour.

In a small bowl, whisk together the BBQ sauce, honey, cherry juice or preserves and hot sauce.

Remove the tinfoil from the pan and pour the glaze over the pork belly cubes, and stir to coat. Smoke, uncovered, for 15 minutes. Remove from the heat and let cool slightly before serving.