Buffalo Ranch Bacon Wrapped Pickles
Buffalo Ranch Bacon Wrapped Pickles 🤯🔥 is a medium American recipe that serves 12. 55 calories per serving. Recipe by cookingintheyard on YouTube.
Prep: 30 min | Cook: 1 hr | Total: 1 hr 50 min
Cost: $8.81 total, $0.73 per serving
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
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
Refrigerate Overnight
Place the sealed bag in the refrigerator and let the pickles marinate for at least 4 hours, preferably overnight.
Time: PT0M
Dry the Pickles
Remove the pickles from the bag, drain any excess juice, and pat them completely dry with paper towels.
Time: PT5M
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
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
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
Preheat Smoker
Set your Gorilla Smoker (or any smoker) to 225°F (107°C) and allow it to preheat.
Time: PT15M
Temperature: 225°F
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
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
Dietary info: Low‑carb, High‑protein, Gluten‑Free if using gluten‑free ranch
Allergens: pork, dairy, gluten (possible in ranch mix)
Ingredient Substitutions
- Instead of Dill Pickle Spears: gherkin spears, pickled cucumbers
- Instead of Ranch Dressing Mix: homemade ranch seasoning
- Instead of Hot Sauce: sriracha, tabasco sauce
- Instead of Bacon: turkey bacon, vegetarian bacon strips
- Instead of Ranch Dressing Mix (for rub): homemade ranch seasoning blend
- Instead of Smoked Paprika: regular paprika, chipotle powder
- Instead of Garlic Powder: fresh minced garlic (use less), onion powder
- Instead of Onion Powder: granulated onion
- Instead of Black Pepper: white pepper
- Instead of Cayenne Pepper: red pepper flakes
Equipment Needed
- Large Zip‑Top Bag
- Paper Towels
- Mixing Bowl
- Measuring Spoons
- Tongs
- Baking Sheet
- Wire Rack
- Smoker (Gorilla Smoker or similar)
- Kitchen Timer
Critical Steps — Do Not Skip
- Pat the pickles completely dry before wrapping with bacon.
- Wrap the bacon tightly and ensure the ends overlap.
- Coat the bacon‑wrapped pickles generously with the ranch rub.
- Smoke until the bacon is crisp; under‑smoking results in soggy texture.
Chef Tips from the Video
- Use thick‑cut bacon for a meatier bite and better structural integrity.
- Add a dash of smoked liquid smoke to the ranch rub for an extra smoky punch.
- Serve with a side of blue cheese dip for an indulgent contrast.
Troubleshooting
Bacon is soggy after smoking.
Increase smoker temperature to 250°F for the last 5‑10 minutes or extend smoking time by 10 minutes.
Pickles release too much juice and the bacon slides off.
Pat the pickles thoroughly dry and consider sprinkling a light layer of flour or cornmeal before wrapping.
Ranch rub falls off during smoking.
Press the rub onto the bacon firmly before smoking and avoid excessive moisture on the surface.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pickles the night before; they develop deeper flavor.
- You can wrap and refrigerate the bacon‑wrapped pickles (un‑smoked) for up to 12 hours before smoking.
Frequently Asked Questions
What is the cultural significance and history of Buffalo Ranch Bacon Wrapped Pickles in American snack cuisine?
Bacon‑wrapped pickles originated in Southern bar culture as a salty, crunchy bite. The Buffalo twist adds hot sauce and ranch, echoing the popular Buffalo wing flavor profile that became a staple of American party food in the 1980s.
What are the traditional regional variations of bacon wrapped pickles across the United States?
In the South, they’re often simply smoked with a sweet‑brown sugar glaze. In the Midwest, a spicy mustard coating is common. The Buffalo Ranch version from cookingintheyard blends hot sauce and ranch for a distinct Western‑style flavor.
How is the authentic traditional way to serve bacon wrapped pickles in Southern bar settings?
Traditionally they’re served hot, straight from the smoker or grill, on a platter with toothpicks, sometimes accompanied by a side of ranch or blue‑cheese dressing for dipping.
What occasions or celebrations are bacon wrapped pickles traditionally associated with in American cuisine?
They’re a popular snack for sports‑watching parties, tailgate gatherings, and casual bar nights, especially during Super Bowl season or Fourth of July barbecues.
What makes Buffalo Ranch Bacon Wrapped Pickles special or unique in American appetizer cuisine?
The combination of tangy pickle, smoky bacon, and the classic Buffalo wing flavor (hot sauce plus ranch) creates a multi‑layered taste that’s both crunchy and creamy, setting it apart from plain bacon‑wrapped pickles.
What are the most common mistakes to avoid when making Buffalo Ranch Bacon Wrapped Pickles?
Common errors include not drying the pickles, which causes the bacon to slip; wrapping the bacon loosely, leading to uneven cooking; and under‑smoking, which leaves the bacon soggy. Follow the critical steps for drying, tight wrapping, and proper smoking time.
Why does this recipe use a low‑and‑slow smoker at 225°F instead of a high‑heat grill?
Smoking at 225°F allows the bacon to render slowly, infusing the pickle with smoky flavor while keeping the meat tender. A high‑heat grill would crisp the bacon too fast and could burn the delicate pickle inside.
Can I make Buffalo Ranch Bacon Wrapped Pickles ahead of time and how should I store them?
Yes. Marinate the pickles overnight, then wrap with bacon and keep them refrigerated (covered) for up to 12 hours before smoking. After smoking, store in an airtight container in the fridge for up to 5 days.
What texture and appearance should I look for when the Buffalo Ranch Bacon Wrapped Pickles are done cooking?
The bacon should be golden‑brown and crisp, with a slight sheen from the ranch rub. The pickle inside should be hot and still retain its crunch, not soggy.
What does the YouTube channel cookingintheyard specialize in?
The YouTube channel cookingintheyard focuses on backyard cooking techniques, especially smoking, grilling, and outdoor flavor experiments, delivering easy‑to‑follow recipes for home cooks who love fire‑cooked food.
How does the YouTube channel cookingintheyard's approach to American snack recipes differ from other cooking channels?
Cookingintheyard emphasizes hands‑on outdoor methods like smoking and grilling, often adding bold twists (such as Buffalo Ranch) to classic snack foods, whereas many other channels stick to indoor stovetop or oven preparations.
Last updated: August 30, 2026
