Prickly Pear Pepper Jelly Glazed Pork Ribeye Chops

Instructions

• Step 1: Preheat the recteq to 250°F. Pat the pork chops dry and generously season all sides with Rossarooski's Honey Rib Rub.
• Step 2: Place the chops directly on the grill grates and smoke at 250°F until they reach approximately 135ºF–140°F internally.
• Step 3: While the pork is smoking, combine the prickly pear pepper jelly, recteq Mild Gourmet BBQ Sauce, apple cider vinegar, and Dijon mustard in a small saucepan over low heat. Stir until melted and smooth.
• Step 4: Brush the pork chops generously with the glaze and continue cooking, flipping and glazing as needed, until the pork reaches 145°F internally and the glaze is glossy and slightly tacky.
• Step 5: Remove from the grill and allow to rest for 3–5 minutes before serving. Finish with additional reserved glaze if desired.