Smoked bacon wrapped pickles
Smoked bacon wrapped pickles! is a medium American recipe that serves 4. 180 calories per serving. Recipe by Ninjacue on YouTube.
Prep: 22 min | Cook: 1 hr 20 min | Total: 1 hr 57 min
Cost: $8.60 total, $2.15 per serving
Ingredients
- 12 pieces Pickle Spears (store-bought dill pickle spears, pat dried)
- 12 slices Bacon (thick-cut bacon for better bite)
- 1 tablespoon Barbecue Rub (your favorite sweet or smoky BBQ rub)
- 1/2 cup Ranch Dressing (store-bought or homemade)
- 2 tablespoons Sriracha (adjust to heat preference)
- 1 tablespoon Lime Juice (freshly squeezed)
- 12 pieces Toothpicks (to secure bacon if needed)
Instructions
Preheat Smoker
Set your smoker or grill to 225°F (107°C) and let it come to temperature.
Time: PT10M
Temperature: 225°F
Dry the Pickles
Remove the pickle spears from the jar, pat them dry with paper towels to remove excess moisture.
Time: PT3M
Wrap with Bacon
Wrap each pickle spear tightly with a slice of bacon. Secure with a toothpick if the bacon does not stay in place.
Time: PT5M
Season the Bacon
Sprinkle the barbecue rub evenly over the bacon-wrapped pickles.
Time: PT2M
Smoke the Pickles
Place the wrapped pickles on the wire rack and smoke at 225°F for about 1 hour, or until the bacon reaches an internal temperature of 165°F (74°C).
Time: PT1H
Temperature: 225°F
Crisp the Bacon
Increase the smoker temperature to 350°F (177°C) and cook for an additional 10 minutes, or until the bacon is crispy to your liking.
Time: PT10M
Temperature: 350°F
Prepare Sriracha Ranch Dip
In a small bowl, combine ranch dressing, sriracha, and lime juice. Stir until smooth.
Time: PT5M
Rest and Plate
Remove the pickles from the smoker, let them rest for 5 minutes, then arrange on a serving platter.
Time: PT5M
Serve
Serve the bacon-wrapped pickles hot with the Sriracha Ranch dipping sauce on the side.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 10g
- Carbohydrates
- 5g
- Fat
- 12g
- Fiber
- 1g
Dietary info: Contains pork, Contains dairy, Gluten-Free if BBQ rub is gluten-free
Allergens: pork, dairy
Ingredient Substitutions
- Instead of Pickle Spears: cornichons, bread and butter pickle spears
- Instead of Bacon: turkey bacon, prosciutto (will be less crispy)
- Instead of Barbecue Rub: smoked paprika, garlic powder
- Instead of Ranch Dressing: Greek yogurt mixed with herbs, buttermilk dressing
- Instead of Sriracha: hot sauce, chili garlic sauce
- Instead of Lime Juice: lemon juice, vinegar (less fresh)
- Instead of Toothpicks: small skewers
Equipment Needed
- Smoker or Grill
- Wire Rack
- Tongs
- Small Bowl
- Spoon
- Knife
Critical Steps — Do Not Skip
- Wrap the bacon tightly around each pickle spear to prevent gaps.
- Smoke at low temperature (225°F) to render the bacon fat without burning.
- Increase heat at the end to achieve a crispy texture.
- Ensure the internal temperature of the bacon reaches 165°F for safety.
Chef Tips from the Video
- Use thick‑cut bacon for a meatier bite and better flavor.
- Add a few wood chips (apple or hickory) to the smoker for a subtle smoky aroma.
- If you don't have a smoker, set your oven to 225°F and place a drip pan with water on the lower rack to mimic low‑and‑slow cooking.
Troubleshooting
Bacon is not crispy after smoking.
Increase the final heat to 375°F and cook an extra 5‑7 minutes, watching closely to avoid burning.
Pickles become soggy.
Pat the pickles dry thoroughly before wrapping and avoid over‑crowding on the rack.
Dip is too thin.
Add a tablespoon of extra ranch dressing or a pinch of powdered ranch seasoning to thicken.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a hot oven to regain crispness.
Freezer: Not recommended; texture of bacon and pickles degrades.
Room temperature: Serve immediately; do not leave out longer than 2 hours.
Make-Ahead Tips
- Prepare the Sriracha Ranch dip up to 24 hours ahead and refrigerate.
- Wrap the pickles in bacon, sprinkle rub, and store covered in the fridge; smoke when ready.
Frequently Asked Questions
What is the cultural significance and history of bacon-wrapped pickles in American cuisine?
Bacon-wrapped pickles are a classic American bar snack that emerged in the late 20th century, combining the salty crunch of bacon with the tang of dill pickles. They reflect the American love for indulgent, bite‑size finger foods often served at sports events and backyard gatherings.
What regional variations of bacon-wrapped pickles exist within the United States?
In the Southern U.S., the bacon is often smoked over hickory and served with a mustard‑based dip. In the Midwest, a sweet glaze of honey or brown sugar is brushed on the bacon. The version on Ninjacue’s channel adds a spicy Sriracha Ranch sauce for a modern twist.
How is bacon-wrapped pickle traditionally served in American bar culture?
They are typically served hot on a platter with toothpicks, accompanied by a creamy dip such as ranch or blue‑cheese. They are meant to be eaten in one bite, making them perfect for sharing over drinks.
What occasions or celebrations are bacon-wrapped pickles traditionally associated with in American culture?
These bite‑size snacks are popular at tailgate parties, Super Bowl gatherings, Fourth of July barbecues, and casual game‑night get‑togethers where finger foods are favored.
What makes bacon-wrapped pickles special or unique in American snack cuisine?
The contrast of smoky, crispy bacon with the briny, crisp pickle creates a flavor and texture combo that is both salty and tangy, satisfying cravings for both meat and pickled vegetables in a single bite.
What are the most common mistakes to avoid when making bacon-wrapped pickles?
Common errors include wrapping the bacon too loosely, not drying the pickles which leads to soggy bacon, and smoking at too high a temperature which can burn the bacon before it renders fully.
Why does this Ninjacue recipe use a low‑and‑slow smoke at 225°F before crisping the bacon?
Smoking at 225°F allows the bacon fat to render slowly, infusing the pickles with smoky flavor while preventing the bacon from shrinking too quickly. The final high‑heat blast crisps the exterior without overcooking the interior.
Can I make the Sriracha Ranch dipping sauce ahead of time and how should I store it?
Yes, the dip can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator and give it a quick stir before serving.
What texture and appearance should I look for when the bacon-wrapped pickles are done?
The bacon should be a deep golden‑brown, crisp to the touch, and the pickles should still retain a slight crunch inside. The meat should have reached an internal temperature of 165°F.
What does the YouTube channel Ninjacue specialize in?
The YouTube channel Ninjacue focuses on creative, high‑flavor snack and appetizer recipes that often incorporate smoking, grilling, and bold sauces, aimed at home cooks who love quick yet impressive dishes.
How does the YouTube channel Ninjacue's approach to American bar snacks differ from other cooking channels?
Ninjacue emphasizes a blend of classic comfort foods with modern twists, such as adding spicy Sriracha Ranch to traditional bacon‑wrapped pickles, and often showcases smoking techniques that many other snack‑focused channels overlook.
Last updated: August 30, 2026
