Smoked Pork Chops With Ale-Balsamic Glaze

Ingredients

Units of Measurement:

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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 ˚F

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• 2

  Season the pork rib chops with Traeger Pork & Poultry Rub on all sides, gently pressing the seasoning into the meat.

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  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 ˚F

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• 4

  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.

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  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 ˚F

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• 6

  Lightly drizzle the pork rib chops with olive oil and put them back on the grill grate and cook for 5 minutes.

  Grill: 500 ˚F

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  Ingredients

  • 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

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