In a small bowl, mix together all the dry ingredients.

Score the fat side of the pork belly, through the fat only in about 3-inch squares. This allows for the seasoning to penetrate better.

Rub the pork well with the dry seasoning, making sure you season in between the cuts areas. Be sure to reserve about 1 ¼ cups of the seasoning to use later.

Cover and place in the icebox for at least 4 hours.

Remove the pork about 30 minutes before cooking. Meanwhile, add hot coals to the tray of the Pit Barrel Cooker or other smoker.

Place hooks deep through the short side of the pork belly and hang on the rebar of the Pit Barrel.

Add a couple handfuls of hickory chips (or hardwood of your choice) to the hot coals for extra smoke flavor.

Cook for about 1 ½ to 2 hours or until the internal temperature is 160 degrees F.

Remove the pork belly and wrap in foil or butcher paper. Place the pork belly on the grill grate of the Pit Barrel and cook for about 1 to 1 ½ hours more or until the internal temperature is between 190 and 195 degrees F.

Meanwhile, stir in the additional ½ cup of brown sugar to the reserved seasoning which will help caramelize the pork.

Remove the pork belly from the foil and rub both sides with the reserved seasoning.

Place fat side down onto a hot and greased grill (or Pit Barrel) for about 15 to 20 minutes or until the fat is crispy

Lightly cover with foil and let rest for about 10 minutes before slicing and serving.