Smoked Bacon Pickle Cracker Bites
These were a total crowd-pleaser. Crunchy, smoky, salty, tangy—and with that creamy buffalo ranch dip? Yeah, they didn’t last long.
What You’ll Need:
- 2 whole dill pickles (cut into 1/4″ slices)
- 32 Ritz crackers
- 1 lb regular bacon (skip the thick cut—it won’t crisp up right)
- Meat Church Honey Hog BBQ rub (or your favorite sweet BBQ seasoning)
- 1/4 cup ranch dressing
- 1/4 cup buffalo sauce (Franks or whatever you’ve got)
Let’s Get Cooking:
- Preheat your smoker to 225°F.
- Slice up the pickles into about 1/4″ rounds.
- Sandwich a pickle slice between two Ritz crackers.
- Lay each one on a wire rack and season generously with Honey Hog BBQ rub.
- Smoke at 225°F for 30 minutes.
- Crank the heat up to 400°F and finish them for another 5–8 minutes until that bacon gets nice and crisp.
- Pull them off and let them rest for about 10 minutes. (Hardest part, I know.)
- Mix up the ranch and buffalo sauce—perfect little dipper on the side.
These hit all the right notes—salty, smoky, crunchy, tangy, and creamy. Definitely making these again.