Remove the rind from the pork belly using a sharp knife.
Place the pork belly in the freezer for 30 minutes to allow the fat to get really solid so it will cut more easily.
With the pork belly laying in front of you on a cutting board, slice the pork belly into pieces that are about 1.5 inches wide. Further cut the slices into pieces that are 1.5 inches wide giving you cubes of meat that are 1.5 x 1.5 inches square.
Place ⅓ cup of Jeff's original rub into a zip top back and then place 2 lbs of meat into the bag. Shake and massage bag to coat the meat with the rub. Pour the coated pieces of meat out onto a cutting board or bowl.
Arrange the pieces of meat onto a cooling rack, Bradley rack or Weber grill pan to make them easy to move into and out of the smoker.
Set up your smoker for cooking at about 225-240 °F using indirect heat. If your smoker has a water pan, fill it up. When the smoker is ready, place the racks of meat onto the smoker grate and quickly close the lid/door.
Let the meat cook and smoke until a crust forms and the bark on the outside of the meat starts to turn to a light mahogany.
Place the meat into a foil pan and coat with about ¼ to ⅓ cup of honey and ¼ to ½ cup of Jeff's barbecue sauce per 2 lbs of meat. Optional, you can omit the barbecue sauce and add 2-3 heaping tablespoons of hot pepper jelly with the honey. Mix the glaze with the meat.
Cover the pan with foil and place back into he smoker for an additional 60-90 minutes or until the meat reaches 200°F. (no smoke required).
When the pork belly burnt ends are finished cooking, remove the foil and let them cool for a few minutes before serving.