Preheat your smoker to 250 degrees F. Or your oven to 400 degrees F.

Cut off the stem of the jalapeños and hollow out the insides removing the seeds and membranes.

In a bowl, combine the cream cheese, sharp cheddar cheese, and 2 tablespoons of your favorite BBQ rub together.

Using a small spoon, stuff the cheese mixture into all 6 of the hollowed out jalapeños. I find that using the back of the spoon to push the filling in makes it easy to stuff them.

Wrap each stuffed jalapeño with a handful of the pork sausage. You want to completely wrap the pepper. Roll it back and forth to form it into an egg shape. Season the sausage lightly with your favorite rub.

Wrap each sausage covered jalapeno with 2 slices of bacon and secure with toothpicks.

Place the bacon wrapped armadillo eggs into your preheated smoker and let cook for approximately 2-2.5 hours or until they reach an internal temperature of 165 degrees F. Alternatively, place them in the oven for 30-40 minutes, or until done.

Once the bacon wrapped armadillo eggs are cooked - brush the outsides of them with BBQ sauce and increase the heat of your grill to 400 degrees and let them cook a few more minutes. If cooking in the oven - baste them with the BBQ sauce and set the oven to broil for a couple of minutes.

Serve them hot and enjoy ever bite of these bad boys!