Step 1

Preheat. Preheat your smoker to 180 degrees F.

Step 2

Prep the cream cheese. Cut 1/2 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.

Step 3

Smoke. Place the cream cheese on the smoker, close the lid, and smoke for 1 hour.

Step 4

Make the salsa. While the cream cheese smokes, prepare the cranberry jalapeno 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.

Step 5

Serve. Remove the smoked cream cheese from the smoker to your serving platter. Top with spoonfuls of cranberry jalapeno salsa and serve with tortilla chips or crackers.