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Pat the pork belly dry and season the bottom side with Rio Seasoning and black pepper.
Season the top side generously with kosher salt.
Let the pork belly sit in the fridge for 3-4 hours to dry out the skin.
Set up the smoker to 275-300°F and cook the pork belly skin-side up for 2-3 hours until it reaches an internal temperature of 185-190°F.
Transfer the pork belly to a baking sheet with a wire rack and about 1-2 cups of water in the bottom.
Cook in a 350°F oven for 30-45 minutes until the skin is crispy and glossy.