In a mixing bowl, combine bread crumbs, minced garlic, BBQ rub, and one beaten egg. Mix until the mixture reaches the consistency of wet sand. Then, let it to set for 5 minutes.

Add the ground pork and ground beef to the bowl and mix all the ingredients thoroughly. If the mixture is too dry, add another beaten egg. If it's too wet, you may add more bread crumbs.

Take the ground meat mixture, form it into 3-4 oz meatballs and place them on a baking sheet. Refrigerate the formed meatballs for 30 minutes to set.

Preheat your smoker to approximately 300°F for indirect cooking at medium-low heat.

Next, place the meatballs in the smoker and let them cook for about 30-45 minutes until they reach an internal temperature of 165°F.

Transfer the cooked meatballs to a skillet and cover them with marinara sauce. Return the skillet to the smoker and cook for an additional 15 minutes.

Once done, remove the skillet from the smoker and keep the meatballs warm.

Place sliced mozzarella cheese on top of the meatballs in the skillet. Place the skillet under a broiler until the cheese is melted and browned.

Meanwhile, slice the hoagie rolls and toast them lightly. Spoon some marinara sauce onto the toasted hoagie rolls, then add the cooked smoked meatballs.

Make sure to remember to garnish with some Italian seasoning and Parmesan cheese.

Serve the Smoked Meatball Subs hot and enjoy the delicious flavors!