Bacon Wrapped Pickles

Ingredients

• 12 slices Bacon (regular cut, not thick cut)
• 12 spears Pickle Spears (any dill or flavored pickles, pat dry)
• 2 tablespoons Barbecue Dry Rub (Wishing Well Barbecue competition style rub)
• 12 pieces Toothpicks (wooden, for securing bacon)
• 2 tablespoons Ranch Dressing (optional for dipping, store‑bought)

Instructions

1. Gather Ingredients and Equipment

   Lay out bacon, pickle spears, BBQ rub, toothpicks, and a small bowl. Have your smoker, charcoal, wood, cooling rack, and tongs ready.

   Time: PT5M

2. Preheat Smoker

   Fill the smoker with lump charcoal and add hickory wood chunks. Light the charcoal and bring the smoker temperature to 300°F.

   Time: PT10M

   Temperature: 300°F

3. Wrap Pickle Spears

   Lay a slice of bacon flat, place a pickle spear at one end, roll tightly, and secure with a toothpick. Repeat for all spears.

   Time: PT8M

4. Season with Rub

   Arrange the wrapped spears on a cooling rack. Sprinkle the BBQ dry rub evenly over all sides, then gently flip to coat the other side.

   Time: PT3M

5. Smoke the Spears

   Place the cooling rack into the preheated smoker. Smoke for 45 minutes, flipping the spears halfway through (after ~22 minutes) and re‑applying a pinch of rub if desired.

   Time: PT45M

   Temperature: 300°F

6. Rest and Remove Toothpicks

   Remove the spears from the smoker, let them rest for 2 minutes, then pull out the toothpicks.

   Time: PT2M

7. Serve

   Arrange the bacon‑wrapped pickle spears on a serving plate and offer ranch dressing on the side for dipping.

   Time: PT2M

Nutrition Facts

Calories

55

Protein

3g

Carbohydrates

1g

Fat

4g

Fiber

0.5g