Prepare a grill fire to about 350° using hickory or pecan for smoke flavor.

Set aside a few slices of jalapenos for garnish and dice remaining slices.

Add water to a small pan with brown sugar and diced jalapenos.

Cook over medium-high heat and bring mixture to a boil, stirring often.

Continue to cook about 5 minutes until sauce thickens and is slightly reduced.

Spread cream cheese in a foil pie pan in an even layer.

Sprinkle dry rub over the cream cheese.

Pour jalapeno syrup over the cream cheese.

Grill over indirect fire for about 15- 20 with the grill closed until cream cheese is bubbly and desired smokiness is reached.

Remove from grill.

Serve hot or at room temperature with chips or crackers.