Oh yeah! Smoked queso is wonderful! There are quite a few members here that do smoked whole cheeses as well.
I like your process on the ribs. When I smoke ribs on my Weber Kettle, I do the same. My wife likes the sticky kind of finish, so they get a bit of hot fire. I like simple vinegar sauce as an add on after cooking, so I do them various ways.
With the pork belly, you should try pork belly burnt ends - unless that is what you are doing already with the pizza topping? But, smoke cubed belly pieces for 90 minutes, then add to a foil pan with sauce and let them bath for a few hours covered, then finish for 60 minutes or so uncovered. I think you will like those, but again, maybe you are already making these!
What is the wet sauce you are using on your ribs?