Slice the jalapeno peppers in half lengthwise and scoop out the insides with a spoon. Set onto a suitable cooking dish/tray that has been given a light coating of cooking spray..
Add the cream cheese to a bowl and mix in 1 tablespoon honey, 1 tablespoon red pepper chile flakes, garlic, and salt and pepper. Mix well.
Fill each jalapeno pepper with the spicy cheese mixture. You might have some leftover, depending on the size of your peppers. Just distribute evenly. Season filled pepper with That's The Way BBQ Go! rub.
Mix 1/4 cup of honey with a tablespoon of brown sugar and a tablespoon of red pepper flakes in a small bowl. Rub each slice of bacon with the spicy-sweet mixture. Season both sides of the bacon with That's The Way BBQ Go! rub. Get both sides nicely coated.
Wrap each stuffed jalapeno boat with a slice of bacon. Pierce with toothpicks to hold the bacon, if desired.
Drizzle a small amount of honey over each popper.
Bake the jalapeno poppers about 20-30 minutes, or until the peppers soften and the bacon is starting to crisp. You can blast them with the broiler a couple of minutes at the end if you need to.