Start by patting the pork belly dry. The dryer the better! Using a knife, score the fat cap and skin on an angle to create a grid 1/2 inch wide.

Salt the outside of the skin generously with the kosher salt, being sure to get it into the cracks and grooves. Place it on a baking sheet and leave it unwrapped and in the fridge for a minimum of 4 hours or over night to dry the skin out.

Remove from the fridge and wipe of the excess salt. Lightly oil the entire piece of pork belly and coat on all sides with the all purpose BBQ rub. Place on a cooling rack over a baking sheet or foil pan to catch the fat drippings.

Place on a 350 F indirect grill and smoke for 2 hours. Around that 2 hour mark, bump up the heat to around 425-450 F to finish of the skin. Let it cook another 30-45 minutes and remove from the grill.

Rest, tented in foil for 10-15 minutes and use the scored grooves to slice into pieces.