If you’ve ever stood in your kitchen on a Sunday afternoon, looking for a snack that hits the spot without being fussy or boring, I feel you. A couple of weekends ago, my husband was out back firing up the smoker while the kids were tossing a ball around.
I was craving something crunchy, smoky, and snacky—something you could eat with your hands while chatting outside or standing by the grill. That’s when I decided to play around with a couple of pantry staples and see what I could pull together.
We always keep Ritz crackers and dill pickles in the house. Bacon? That’s a given. And we’re not shy about using the smoker either, it gets a workout from spring through fall. I sliced up the pickles, sandwiched them with crackers, wrapped them in bacon, and gave them a little hit of our favorite BBQ rub. Tossed them in the smoker, and by the time the bacon crisped up, the smell alone had everyone hovering. I barely set the tray down before they disappeared.
What makes this recipe so fun (and ridiculously satisfying) is the balance of salty, smoky, tangy, and crunchy. It’s bold without being messy, playful but still grown-up enough for your weekend gathering. It quickly became a backyard favorite and if you’ve got a smoker and 30 minutes, it just might become yours too.
Short Description
These smoked bacon-wrapped pickle crackers are the perfect party bite—tangy dill pickles tucked between Ritz crackers, wrapped in bacon, and smoked to crispy perfection. Served with a creamy buffalo ranch dip, they’re an irresistible snack for any crowd.
Key Ingredients
- 32 Ritz crackers
- 2 whole dill pickles, sliced into ¼-inch rounds
- 1 lb regular-cut bacon, cut in half
- BBQ seasoning or dry rub, your favorite blend
- ¼ cup ranch dressing
- ¼ cup buffalo sauce
Tools Needed
- Smoker or pellet grill
- Wire rack
- Sharp knife
- Small bowl (for dip)
- Tongs
- Cutting board
- Paper towels
Cooking Instructions
Step 1: Preheat the Smoker
Set your smoker to 225°F and let it come to temperature. Use fruitwood like apple or cherry for a mild, sweet smoke.
Step 2: Prep the Pickles
Slice the dill pickles into ¼-inch rounds. Pat them dry with paper towels to help the bacon crisp up properly.
Step 3: Assemble the Crackers
Place one pickle slice between two Ritz crackers to make a mini sandwich. Wrap each sandwich in half a slice of bacon, placing the seam-side down on a wire rack.
Step 4: Season
Sprinkle a generous amount of BBQ rub over each wrapped cracker. This adds depth and that signature smoked-barbecue flavor.
Step 5: Smoke
Place the rack in the preheated smoker. Smoke the crackers at 225°F for 30 minutes to infuse that rich smoky flavor.
Step 6: Crisp the Bacon
After 30 minutes, increase the smoker temp to 400°F and cook for another 5 to 8 minutes until the bacon is golden and crispy.
Step 7: Rest
Remove from the smoker and let them sit for 10 minutes. This helps the bacon firm up and flavors settle.
Step 8: Mix the Dip
In a small bowl, combine ranch dressing and buffalo sauce. Stir well until smooth.
Step 9: Serve
Serve warm with the spicy ranch dip on the side and watch them vanish!
Why You’ll Love This Recipe
Flavor Explosion: Salty bacon, buttery crackers, and briny pickles come together for the perfect savory bite.
Crowd-Pleaser: Great for parties, game nights, BBQs—kids and adults both devour them.
Quick and Easy: Just a few simple ingredients and minimal prep.
Smoker Friendly: A unique way to use your smoker beyond ribs and brisket.
Make-Ahead Friendly: Assemble ahead of time and pop them in the smoker when you’re ready.
Mistakes to Avoid & Solutions
Using wet pickles: Always pat them dry. Excess moisture keeps the bacon from crisping.
Solution: Lay them on paper towels and press gently before assembling.
Thick-cut bacon: It doesn’t cook evenly and can stay rubbery.
Solution: Use regular-cut bacon for even cooking.
Under-seasoning: Skipping the rub leaves them a bit flat.
Solution: Don’t be shy with your BBQ rub—season generously.
Bacon unraveling: If not placed seam-side down, it’ll unwrap.
Solution: Always place bacon seam-side down and tuck the ends under if needed.
Overcooking the crackers: Going too long at high heat makes them too crunchy.
Solution: Stick to 5–8 minutes at 400°F after the smoke phase.
Serving and Pairing Suggestions
Perfect As: Appetizer, game-day snack, or potluck contribution.
Pair With: Ice-cold beer, lemonade, or a smoky bourbon cocktail.
Serve With: Deviled eggs, loaded potato skins, or grilled veggie skewers.
Style: Set them on a rustic platter with the dipping sauce in the center for a fun, buffet-style vibe.
Storage and Reheating Tips
Storing Leftovers: Place in an airtight container in the fridge for up to 3 days.
Reheating: Warm in a 375°F oven or air fryer for 5–7 minutes to re-crisp the bacon.
Avoid Microwaving: It’ll make the crackers soggy and bacon chewy.
Make-Ahead Tip: Assemble them ahead and refrigerate up to 24 hours before smoking.
FAQs
1. Can I use thick-cut bacon?
Not recommended. It takes too long to crisp and can overpower the delicate crackers.
2. Do I have to use a smoker?
No smoker? Use an oven at 225°F and add a drop of liquid smoke to the rub for flavor.
3. What if I don’t like pickles?
Try using sliced jalapeños or pepperoncini instead for a tangy bite.
4. Can I prep these the night before?
Yes! Assemble and refrigerate overnight, then smoke when you’re ready.
5. What crackers work best?
Ritz crackers are ideal for their buttery flavor and texture, but Club crackers work in a pinch.
Tips & Tricks
Use cold pickles for easy slicing and assembly.
Wrap bacon tightly but not too tight, leave room for it to shrink.
Double the batch, they go fast.
Try flavored BBQ rubs for variety (smoky chipotle or sweet honey blend).
Use a wire rack for even cooking and crisping.
Recipe Variations
Spicy Version: Add a thin jalapeño slice on top of the pickle before wrapping in bacon.
Flavor: Smoky with a mild heat kick.
Instructions: Layer cracker, pickle, jalapeño, then wrap and follow the same cooking steps.
Cheesy Crackers: Spread a thin layer of cream cheese on one cracker before adding the pickle.
Flavor: Creamy and tangy with smoky richness.
Instructions: Assemble as usual with the cream cheese layer, then wrap and smoke.
Sweet & Savory: Swap the dill pickles for bread-and-butter pickles.
Flavor: Sweet, tangy, and bacon-y.
Instructions: Assemble the same, adjusting rub to include a bit of brown sugar.
Low-Carb Swap: Use thin cucumber slices and low-carb cheese crackers.
Flavor: Lighter, still salty and crunchy.
Instructions: Follow the same steps, checking for doneness a few minutes earlier.
Final Thoughts
These smoked bacon-wrapped pickle crackers are playful, full of flavor, and perfect for sharing. They bring people together and get devoured just as fast as you can make them. My husband now requests them for every backyard hangout, and my kids call them “pickle bombs”—which feels pretty accurate.
What makes this recipe extra special is how customizable it is. You can tweak it based on what’s in your fridge or the vibe of your gathering. And hey, if you’re hosting a crowd, don’t be surprised when these are the first things to disappear off the plate. They’re the kind of snack that gets talked about long after the last one’s gone.
Give them a try, and you just might end up making them part of your own backyard traditions.
Easy Smoked Bacon-Wrapped Pickle Crackers
Ingredients
- 32 Ritz crackers
- 2 whole dill pickles sliced into ¼-inch rounds
- 1 lb regular-cut bacon cut in half
- BBQ seasoning or dry rub your favorite blend
- ¼ cup ranch dressing
- ¼ cup buffalo sauce
Instructions
- Set your smoker to 225°F. Use apple or cherry wood for a sweet, mild flavor.
- Cut pickles into ¼-inch rounds and pat them dry with paper towels.
- Place one pickle slice between two Ritz crackers. Wrap each with half a slice of bacon and place seam-side down on a rack.
- Sprinkle BBQ rub on each bacon-wrapped cracker.
- Smoke at 225°F for 30 minutes.
- Increase heat to 400°F and cook for 5–8 minutes until bacon is crispy.
- Cool for 10 minutes so the bacon firms up.
- Mix ranch dressing with buffalo sauce in a small bowl.
- Serve warm with dip and enjoy!
