In bowl I add your rub ingredients and mix well. In bowl add your barbecue sauce ingredients into a bowl and mix well.
Apply your olive oil on your pork belly, then add apply your rub to your pork belly and let it rest for at least 30minutes to an hour.
Soak your Mesquite Woods Chips in a drip pan filled with water for 15-30minutes.
At the barbecue:
Set your grill for indirect heat and preheat to 130°C.
Place your soaked wood chips into a smoke box if using a gas grill, and place smoke on direct heat. If using a charcoal grill, place wood chips directly on your charcoal briquettes.
Place your pork belly on a rack and shield and set in grill at indirect heat. Leave in your grill for 2hrs or until internal temperature reaches 60°C internal.
Once internal temperature reaches 60°C, remove from grill and place pork belly into a large drip pan, then add 200ml of your barbecue sauce, butter, and honey to the drip pan and wrap with aluminum foil.
Place back into grill at indirect heat and grill till pork belly reaches internal temperature of 90°C.
Remove from grill and place on rack and shield, and brush on barbecue sauce then place in grill at indirect heat once more. Grill till internal temperature 96°C or till tacky.
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