Preheat smoker to 225°F using pellet of choice (we used cherry sweeter flavor). Place a wire rack over a baking sheet lined with foil. Mix together the dry rub ingredients in a small bowl, set aside.
Trim excess skin and fat off the pork belly and slice into 1-inch cubes. Place into a large bowl.
Pour olive oil and dry rub over pork belly cubes and toss to mix thoroughly. Place rubbed pork belly cubes on the wire rack sprayed with cooking spray, leaving a little room in between each cube.
Smoke (Super Smoke if on a Traeger) uncovered for 1 hour. Turn smoker to 250°F and continue smoking for 2.5 hours.
In a saucepan melt the butter, brown sugar, honey and Tabasco. Cook for several minutes and sugar is dissolved.
Remove the pork belly cubes from the smoker and transfer to a foil pan. Pour sauce over and pork belly cubes, cover with foil and place back in the smoker.
Cook for 1 hour or until the internal temperature reaches 200°F. Remove foil, close the smoker lid and smoke for another 20 minutes. Remove from smoker and serve tossed in any remaining sauce.