We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Smoked Pork Chops With Ale-Balsamic Glaze

5

1

Cherry

Whether you're using ginger ale or Pale Ale, this balsamic glaze creates a sticky sweet chop that even the kids will love.

4

Activating this element will cause content on the page to be updated.

:

main

  • 4 (8 oz) bone-in pork rib chops

  • Traeger Pork & Poultry Rub

Glaze

  • 2/3 Cup ginger ale or pale ale beer

  • 1/4 Cup Brown sugar

  • 1/2 Cup balsamic vinegar

  • 2 Sprig fresh rosemary, leaves stripped and finely chopped

  • Olive oil

  • 1

    When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    : 165 ˚F

  • 2

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

    • 4 (8 oz) bone-in pork rib chops

    • As Needed Traeger Pork & Poultry Rub

  • 3

    Place the pork rib chops directly on the grill grates. Close the lid and let smoke for 30 minutes.

    : 165 ˚F

  • 4

    Meanwhile, make the glaze: In a small saucepan, combine the ginger ale, brown sugar, balsamic vinegar, and rosemary. Cook on the stovetop over medium-low heat until it is thick enough to coat the back of a spoon but still pourable, 15-20 minutes. Remove the pot from the heat and cover to keep the glaze warm.

    • 2/3 Cup ginger ale or pale ale beer

    • 1/4 Cup Brown sugar

    • 1/2 Cup balsamic vinegar

    • 2 Sprig fresh rosemary, leaves stripped and finely chopped

  • 5

    Remove the pork rib chops from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes.

    : 450 ˚F

  • 6

    Lightly drizzle the pork rib chops with olive oil. Place the chops back on the grill and insert the probe horizontally into the center of a chop, avoiding the bone. Close the lid and cook for 5 minutes, then flip the chops and baste with the glaze. Cook until the internal temperature reaches 145°F, about 5 minutes more.

    : 450 ˚F

    : 145 ˚F

    • To Taste Olive oil

  • 7

    Remove the chops from the Traeger and let rest for 10 minutes before slicing and serving. Enjoy!

Related Articles

Learn More

Other Smoked Recipes

See More

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.