Step

• Step 1

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

• Step 2

  Season the pork chops with the Pork and 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

• Step 3

  Place the pork chops on the grill grate and let smoke for 30 minutes.

  00:30

  180 ˚F / 82 ˚C

• Step 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.

  Ingredients

  • 2/3 Cup ginger ale or pale ale beer

  • 1/4 Cup brown sugar

  • 1/2 Cup balsamic vinegar

  • 2 Sprig Rosemary, finely chopped

• Step 5

  Remove the pork chops and turn the Traeger up to High heat and preheat, lid closed for 10 to 15 minutes.

• Step 6

  Lightly drizzle the chops with olive oil and put them back on the grill grate.

  Ingredients

  • As Needed olive oil

• Step 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

• Step 8

  Remove from the Traeger, let rest for 10 minutes before cutting. Enjoy!