Buffalo Ranch Bacon Wrapped Pickles 🤯🔥

Ingredients

• 12 spears Dill Pickle Spears (store‑bought, cut in half if large, drained and patted dry)
• 2 tablespoons Ranch Dressing Mix (dry ranch seasoning packet)
• 1 tablespoon Hot Sauce (adjust heat to taste; Frank's RedHot works well)
• 12 slices Bacon (thick‑cut bacon; one slice per pickle)
• 1 tablespoon Ranch Dressing Mix (for rub) (same dry ranch mix used for marinating)
• 1 teaspoon Smoked Paprika (adds smoky depth)
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Black Pepper (freshly ground preferred)
• Pinch Cayenne Pepper (optional for extra heat)

Instructions

1. Marinate Pickles

   Place the dill pickle spears in a large zip‑top bag, add 2 Tbsp ranch dressing mix and 1 Tbsp hot sauce, seal the bag tightly and shake vigorously until the pickles are evenly coated.

   Time: PT5M

2. Refrigerate Overnight

   Place the sealed bag in the refrigerator and let the pickles marinate for at least 4 hours, preferably overnight.

   Time: PT0M

3. Dry the Pickles

   Remove the pickles from the bag, drain any excess juice, and pat them completely dry with paper towels.

   Time: PT5M

4. Wrap Pickles with Bacon

   Take one slice of thick‑cut bacon, stretch it slightly if needed, and wrap it tightly around each pickle, overlapping the ends so the bacon forms a complete seal.

   Time: PT10M

5. Prepare Ranch Rub

   In a small mixing bowl combine 1 Tbsp ranch dressing mix, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and a pinch of cayenne pepper. Mix well.

   Time: PT5M

6. Coat Wrapped Pickles with Rub

   Lay the bacon‑wrapped pickles on a plate and liberally sprinkle the ranch rub over them, pressing gently so the seasoning adheres to the bacon.

   Time: PT5M

7. Preheat Smoker

   Set your Gorilla Smoker (or any smoker) to 225°F (107°C) and allow it to preheat.

   Time: PT15M

   Temperature: 225°F

8. Smoke the Pickles

   Place a wire rack on a baking sheet, arrange the seasoned, bacon‑wrapped pickles on the rack, and smoke for about 45 minutes, or until the bacon is crisp and the interior is hot.

   Time: PT45M

   Temperature: 225°F

9. Cool and Serve

   Remove the pickles from the smoker, let them rest for 5 minutes, then serve warm or at room temperature.

   Time: PT5M

Nutrition Facts

Calories

55

Protein

3 g

Carbohydrates

2 g

Fat

4 g

Fiber

0.5 g