Put the pork belly in the freezer for 10-15 minutes, to aid in cuttingCut the pork belly into 1" x 1" cubes.
Season liberally with BBQ rub and cayenne on all sides, Place burnt ends on a cooling rack, leaving space between each piece.
Heat smoker to 250F. Add cooling rack of pork belly pieces to smoker and cook for 2 hours.
Transfer pork to a disposable aluminum pan. Sprinkle with brown sugar, honey, butter, banana pepper rings and and banana pepper juice. Cover with foil and return to smoker for an additional 2 hours. When pork reaches a temperature of 208-212, burnt ends are done.
Remove from pan and brush with sauce of choice, if desired. Place back on a cooling rack for an additional 10 minutes to set the sauce.