Whether you're using ginger ale or Pale Ale, this balsamic glaze creates a sticky sweet chop that even the kids will eat.
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When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
Season the pork rib chops with Traeger Pork & Poultry Rub on all sides, gently pressing the seasoning into the meat.
Place the pork rib chops on the grill grate and let smoke for 30 minutes.
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.
Remove the pork rib chops and increase the Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
Lightly drizzle the pork rib chops with olive oil and put them back on the grill grate and cook for 5 minutes.
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!