Preheat smoker to 275F.
Coat both sides of pork belly with Hardcore Carnivore red rub or your favorite dry rub.
Lay pork belly flat with fat side down.
Evenly coat pork belly with sun dried tomato spread and layer on bacon jam and giardiniera.
Roll pork belly and tie with butchers twine.
Smoke at 275F until internal temperature reaches 195F.