Bacon-Wrapped Pickles with Homemade Ranch!! So good
Bacon-Wrapped Pickles with Homemade Ranch!! So good! is a easy American recipe that serves 8. 120 calories per serving. Recipe by Hey Grill Hey on YouTube.
Prep: 35 min | Cook: 1 hr | Total: 1 hr 50 min
Cost: $53.76 total, $6.72 per serving
Ingredients
- 8 pieces Dill Pickle Spears (Whole spears, trimmed if too long)
- 8 slices Bacon (Thick‑cut preferred; trim to length of spears)
- 2 tbsp Sweet Rub Seasoning (Brown‑sugar, paprika, salt blend (store‑bought or homemade))
- 2 tbsp Fish & Veggie Rub Seasoning (Dill, parsley, red pepper flakes, sugar‑free)
- 0.5 cup Mayonnaise (Regular mayo)
- 0.5 cup Sour Cream (Full‑fat for richness)
- 1 tsp Lemon Juice (Freshly squeezed; white vinegar can substitute)
- 1 tbsp Fish & Veggie Rub (for dip) (Same rub used on pickles)
- 1 pinch Beef Rub (optional) (Adds extra black pepper flavor to dip)
Instructions
Prepare Pickle Spears
If the pickles are whole, cut each into spears about 3‑4 inches long; trim any uneven ends so they are uniform.
Time: PT5M
Trim Bacon
Lay bacon slices on a cutting board and trim the length to match the pickle spears; you may need to cut the slice in half for smaller spears.
Time: PT5M
Season the Bacon
Divide the spears into two groups of four. Sprinkle the sweet rub on both sides of the first four spears and the fish & veggie rub on both sides of the remaining four.
Time: PT5M
Wrap with Bacon
Wrap each seasoned pickle spear tightly with a slice of bacon, overlapping the ends if needed, and secure with a toothpick.
Time: PT5M
Preheat Smoker
Set the smoker to 275°F and allow it to come to temperature before adding the pickles.
Time: PT10M
Temperature: 275°F
Smoke the Bacon‑Wrapped Pickles
Arrange the wrapped pickles on the smoker rack in a single layer. Smoke for 60 minutes, flipping once at the 30‑minute mark for even rendering.
Time: PT1H
Temperature: 275°F
Make Ranch Dip
In a small bowl combine ½ cup mayonnaise, ½ cup sour cream, 1 tsp lemon juice (or white vinegar), 1 tbsp fish & veggie rub, and a pinch of beef rub. Whisk until smooth.
Time: PT5M
Rest and Serve
Remove the pickles from the smoker, let them rest 5 minutes, then discard the toothpicks. Arrange on a platter and serve with the ranch dip.
Time: PT5M
Nutrition Facts
- Calories
- 120
- Protein
- 5g
- Carbohydrates
- 3g
- Fat
- 10g
- Fiber
- 0.5g
Dietary info: Gluten-Free, Low-Carb, Keto‑Friendly (if using sugar‑free rub)
Allergens: Eggs, Dairy, Pork, Fish (seasoning)
Ingredient Substitutions
- Instead of Dill Pickle Spears: Cucumber spears, Other pickles
- Instead of Bacon: Turkey bacon, Pancetta
- Instead of Sweet Rub Seasoning: Homemade brown‑sugar paprika rub
- Instead of Fish & Veggie Rub Seasoning: Homemade dill‑pepper rub
- Instead of Mayonnaise: Greek yogurt
- Instead of Sour Cream: Greek yogurt, Crème fraîche
- Instead of Lemon Juice: White vinegar
- Instead of Fish & Veggie Rub (for dip): Dill seasoning
- Instead of Beef Rub (optional): Ground black pepper
Equipment Needed
- Smoker
- Cutting Board
- Sharp Knife
- Toothpicks
- Tongs
- Small Mixing Bowl
- Whisk
- Measuring Spoons
- Serving Platter (optional)
Critical Steps — Do Not Skip
- Ensuring the bacon is tightly wrapped and secured with a toothpick so it stays in place during smoking.
- Maintaining a steady smoker temperature of 275°F for even fat rendering.
- Mixing the ranch dip until fully emulsified for a smooth texture.
Chef Tips from the Video
- Use thick‑cut bacon for a meatier bite and better render.
- Pat the bacon dry with paper towels before applying rubs to help seasoning stick.
- A light mist of apple juice on the smoker water pan adds a subtle sweet aroma.
Troubleshooting
Bacon is not crisping after the hour.
Increase smoker temperature to 300°F for the last 10‑15 minutes or finish the pickles under a broiler for a few minutes.
Pickles become soggy.
Make sure the bacon is wrapped tightly and the spears are dry before seasoning; avoid over‑crowding the smoker rack.
Storage
Refrigerator: Store leftover pickles and dip in airtight containers for up to 3 days.
Freezer: Not recommended; texture of bacon and pickle changes when frozen.
Room temperature: Serve immediately; do not leave out longer than 2 hours.
Make-Ahead Tips
- Season and wrap the pickles up to 12 hours ahead; keep refrigerated and smoke when ready.
- Ranch dip can be prepared a day in advance; store covered in the fridge.
Frequently Asked Questions
What is the cultural significance and history of bacon wrapped pickles in American barbecue cuisine?
Bacon‑wrapped pickles are a modern twist on classic Southern bar‑food, combining the tang of dill pickles with the smoky, fatty richness of bacon. They became popular at backyard cookouts and fairs as a handheld, indulgent snack that showcases the love for smoked flavors in American barbecue culture.
What are the traditional regional variations of bacon wrapped pickles in the United States?
In the South, they often use sweet‑cured bacon and a simple pepper rub. In the Midwest, a brown‑sugar glaze is common, while West Coast versions may feature a sugar‑free dill rub for a lighter, low‑carb option. The core concept—pickle spears wrapped in bacon—remains the same across regions.
How is bacon wrapped pickles traditionally served in American barbecue gatherings?
They are typically presented on a platter as a finger food, often with a side of ranch or blue‑cheese dip. Guests pick them up with tongs or toothpicks, making them perfect for casual, standing‑room gatherings and game‑day parties.
What occasions or celebrations are bacon wrapped pickles traditionally associated with in American culture?
These bite‑size treats are a staple at summer barbecues, tailgate parties, Fourth of July picnics, and casual get‑togethers where easy, shareable snacks are prized.
What makes bacon wrapped pickles special or unique in American barbecue cuisine?
The combination of salty, smoky bacon with the bright acidity and crunch of a dill pickle creates a contrast of textures and flavors that is both indulgent and refreshing—something that stands out among typical BBQ meats and sides.
What are the most common mistakes to avoid when making bacon wrapped pickles from the YouTube channel Hey Grill Hey?
Common errors include wrapping the bacon too loosely (causing it to slip off), using too low a smoker temperature (resulting in soggy bacon), and forgetting to flip the pickles halfway, which leads to uneven rendering.
Why does this bacon wrapped pickles recipe use a 275°F smoker instead of a higher temperature?
A moderate 275°F allows the bacon fat to render slowly, giving a tender, chewy interior while still developing a crisp edge. Higher heat would burn the bacon before the fat fully renders, compromising texture.
Can I make the bacon wrapped pickles ahead of time and how should I store them before smoking?
Yes. After wrapping and seasoning, place the pickles on a tray, cover tightly with plastic wrap, and refrigerate for up to 12 hours. Smoke them directly from the fridge; no need to bring to room temperature first.
What texture and appearance should I look for when the bacon wrapped pickles are done cooking?
The bacon should be golden‑brown with crispy edges and a slight chew, while the pickle inside remains firm and bright green. The meat should have rendered fat visible but not be overly greasy.
What does the YouTube channel Hey Grill Hey specialize in?
The YouTube channel Hey Grill Hey, hosted by Susie, specializes in backyard barbecue techniques, smoker recipes, and easy-to‑follow finger‑food creations that blend classic BBQ flavors with creative twists.
How does the YouTube channel Hey Grill Hey's approach to American barbecue differ from other BBQ cooking channels?
Hey Grill Hey focuses on quick, approachable recipes that require minimal prep and use readily available ingredients, emphasizing flavor layering with house‑made rubs and sauces, whereas many other channels often target more complex, competition‑style BBQ methods.
Last updated: August 30, 2026
