Brown and break up ground sausage in a pan, drain and then cool in fridge .
Cut the stem top off jalapenos exposing the seeds and ribs. I usually cut 1/2 inch off the top.
Core jalapenos.
Cut jalapenos in half long ways.
Lay out on a cooling rack inside a cookie sheet that is lined with foil (for easy clean up) and put in fridge.
Mix cream cheese, Mexican blend cheese and ground sausage together.
Fill jalapenos halves, I like to create a small, packed mountain on each using a spoon.
Sprinkle the filling/tops with a layer of BBQ rub.
For Cooking in the Oven
350 degrees for about 15 minutes or until jalapenos appear to be soft then turn down to 225 for about 15-20 minutes just to make sure the cheese is good and melted. I usually feel the jalapeno to test how stiff they are. I like mine slightly crunchy but the sides of the jalapenos will start to curl in.
For Smoking or Grilling
250-275 degrees for 30-45 minutes then test by feeling jalapeno as above.