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Smoked Pork Chops With Ale-Balsamic Glaze

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

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  • 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!

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