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Cream cheese rub?
1 teaspoon chili powder
1 teaspoon brown sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon black pepper
Preheat your smoker to 180 degrees F.
Cut ½ inch deep scores into the top of the cold cream cheese brick with a paring knife. Place the cream cheese on a baking sheet or grill mat and season with the Rib Rub or your favorite BBQ seasoning.
Place the cream cheese on the smoker, close the lid, and smoke for 1 hour.
While the cream cheese smokes, prepare the cranberry jalapeño salsa. Combine all ingredients in a blender or food processor. Pulse until the salsa reaches a finely diced consistency. Stop blending before it becomes a paste. Transfer to a lidded glass container and store in the refrigerator until ready to serve.
Remove the smoked cream cheese from the smoker to your serving platter. Top with spoonfuls of cranberry jalapeño salsa and serve with tortilla chips or crackers.