Traeger Kitchen
Smoked Pork Chops With Ale-Balsamic Glaze
Prep Time
5 Minutes
Cook Time
1 Hours
Effort
Pellets
Cherry
Whether you're using ginger ale or Pale Ale, this balsamic glaze creates a sticky sweet chop that even the kids will eat.
Ingredients
Units of Measurement:
main
4 (8 oz) bone-in pork rib chops
Traeger Pork & Poultry Rub
olive oil
Glaze
2/3 Cup ginger ale or pale ale beer
1/4 Cup brown sugar
1/2 Cup balsamic vinegar
2 Sprig rosemary, leaves finely chopped
Steps
1
When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Grill: 165 ˚F2
Season the pork rib chops with Traeger Pork & Poultry Rub on all sides, gently pressing the seasoning into the meat.Ingredients
4 (8 oz) bone-in pork rib chops
As Needed Traeger Pork & Poultry Rub
3
Place the pork rib chops on the grill grate and let smoke for 30 minutes.Grill: 165 ˚F4
Meanwhile, make the glaze. Reduce the ginger ale, brown sugar, balsamic vinegar and chopped rosemary leaves on the stovetop over medium-low heat until it thickens to the point that it can coat the back of a spoon but still be pourable (about 15 to 20 minutes). Keep the glaze warm while the pork rib chops finish smoking.Ingredients
2/3 Cup ginger ale or pale ale beer
1/4 Cup brown sugar
1/2 Cup balsamic vinegar
2 Sprig rosemary, leaves finely chopped
5
Remove the pork rib chops and increase the Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.Grill: 500 ˚F6
Lightly drizzle the pork rib chops with olive oil and put them back on the grill grate and cook for 5 minutes.Grill: 500 ˚FIngredients
As Needed olive oil
7
Flip the pork rib chops and baste with the glaze. Cook 5 more minutes or until the internal temperature reaches 145℉ on an instant-read thermometer. Remove from the Traeger, let rest for 10 minutes before slicing. Enjoy!Grill: 500 ˚F
Probe: 145 ˚F