i play with pork belly all the time, at work,(chef), and at home for fun. I have great results with a 50/50 rub of kosher salt and brown sugar.
Rub it down liberally, let sit for 1 week refrigerated, flip every day as juices will start to form.
Rinse under water, to remove any remaining salt and sugar. pat dry with paper towel.
Smoke at 225 until internal temp read 155. allow to cool before cutting.
to really cut it thin it will need to be cold, chilled overnight.
It would be easy to add anything else to the above mentioned 50/50 blend, cracked black pepper, herbs, chiles etc
Id recommend getting the whole belly if possible and you have the space. You don't just have to make bacon with it, you can slow roast it, braise it, sous vide it. Get all kinds of deliciousness out it!