By Traeger Kitchen
Ginger ale or Pale Ale, the balsamic glaze creates sticky, juicy, and tender, sweet pork chops that even kids will eat.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.4 | (8 oz) bone-in pork rib chops |
As Needed | Traeger Pork & Poultry Rub |
2/3 Cup | ginger ale or pale ale beer |
1/4 Cup | brown sugar |
1/2 Cup | balsamic vinegar |
2 Sprig | Rosemary, finely chopped |
As Needed | olive oil |
1
When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
2
Season the pork chops with the Pork and Poultry rub on all sides, gently pressing the seasoning into the meat.
3
Place the pork chops on the grill grate and let smoke for 30 minutes.
180 ˚F / 82 ˚C
00:30
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 chops finish smoking.
5
Remove the pork chops and turn the Traeger up to High heat and preheat, lid closed for 10 to 15 minutes.
6
Lightly drizzle the chops with olive oil and put them back on the grill grate.
7
Cook the chops for 20 minutes or until the internal temperature reaches 145℉ on an instant-read thermometer. Baste the pork chops with the glaze after they've been cooking for 10 minutes.
500 ˚F / 260 ˚C
145 ˚F / 63 ˚C
8
Remove from the Traeger, let rest for 10 minutes before cutting. Enjoy!
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