Smoked Pork Chops With Ale-Balsamic Glaze

Steps

• 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 / 74 ˚C

  Super Smoke

• 2

  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 directly on the grill grates. Close the lid and let smoke for 30 minutes.

  165 ˚F / 74 ˚C

  Super Smoke

• 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.

  Ingredients

  • 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 / 232 ˚C

• 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 / 232 ˚C

  145 ˚F / 63 ˚C

  Ingredients

  • To Taste Olive oil

• 7

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