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Prepare your smoker at a temperature of 275 degrees using medium smoke wood such as hickory or pecan.
Cube the pork belly into 1” x 1” cubes.
Thoroughly coat all sides of the pork belly cubes with your choice of seasoning and allow it to sit for at least 15 minutes.
Smoke the pork belly fat-side up in the smoker, spritzing with apple juice every 45 minutes. Cook until the meat reaches an internal temperature of 190°F - 195°F.
Place the cubes in a pan, season with more rub, cover with sauce and honey, optionally add rib candy, and return to the smoker for another hour until caramelized.
Allow to cool for 15 minutes before serving.