Season the Pork Ribs (1 rack) with Barbecue Rub (to taste) and place on the smoker. Cook at 250 degrees F (120 degrees C).
After about 2 hours glaze the ribs with Barbecue Sauce (to taste). Add another coat of sauce every 30-45 minutes until done.
Remove the rack of ribs and wrap in aluminum foil and let them cool. Once cooled, remove the meat from the bones and dice it up into another bowl.
Meanwhile, in a sauce pot add Butter (6 ounce) melt butter and add All-Purpose Flour (1 cup). Mix well and add in the Milk (3/4 gallon) a little at a time while bringing the heat up to boil.
Next add the Sharp Cheddar Cheese (8 ounce) and Pepper Jack Cheese (1 pound) and melt it in. Add in Cream Cheese (16 ounce) and stir to melt it. Season with Ground Black Pepper (to taste).
Cook the Elbow Macaroni (1 pound) according to package directions till al dente. Once done, drain and ladle in the béchamel sauce.
Mix in the diced rib meat.
Preheat the oven at 425 degrees F (220 degrees C).
To make the cornbread, in a large bowl add in Butter (6 tablespoon), Buttermilk (1 1/2 cup), Egg (2) and give it a good whisk.
In another bowl mix the Cornmeal (1 cup), Granulated Sugar (1 tablespoon), All-Purpose Flour (3/4 cup), Baking Powder (1 1/2 teaspoon), Baking Soda (1 1/2 teaspoon) and Salt (1/4 teaspoon).
Add the wet ingredients into the dry and give it a good mix.
Incorporate the macaroni and cheese into the cornbread mixture along with the Jalapeño Pepper (1).
In a hot cast iron skillet with oil add in the cornbread mixture and spread out it.
Bake the cornbread in the preheated oven for about 25 minutes. Probe it with a toothpick to make sure its done.
After you remove it from the oven let it cool for about 10-15 minutes. Serve and enjoy!