Smoked bacon-wrapped pickles seasoned with savory BBQ rub, showing crispy rendered bacon edges wrapped around pickles, served as a smoky appetizer with a rich, golden-brown finish.

Holy Heifer Bacon-Wrapped Pickles + Buttery Buffalo Ranch Dipping Sauce

Savory, smoky, crispy — an addictive smoked appetizer with Holy Heifer seasoning.

These smoky bacon-wrapped pickles are seasoned with Holy Smokers Holy Heifer Rub for rich savory depth and smoked until the bacon crisps beautifully. Serve hot with a cool ranch dip for balance.

Ingredients

  • 8–12 dill pickle spears (pat dry)

  • 16–24 slices thin-cut bacon

  • 2–3 TBSP Holy Smokers Holy Heifer Rub

  • Toothpicks (optional, to secure bacon)

Optional Dip

Smoker Instructions

  1. Prep:
    Pat pickle spears dry. Wrap each spear tightly with 1 slice of bacon (use 1–1½ slices if pickles are large). Secure with a toothpick if needed.

  2. Season:
    Lightly dust all sides with Holy Smokers Holy Heifer Rub — this adds savory umami and helps the bacon brown. 

  3. Smoke:
    Preheat the smoker to 350°F with light fruit or pecan wood.
    Place pickles directly on the grate or on a wire rack.

  4. Cook:
    Smoke for 45–60 minutes until bacon is crisp and caramelized. Rotate once halfway if you want even crispness. 

  5. Serve:
    Let rest a few minutes, remove toothpicks, and serve hot with ranch dip.

Buttery Buffalo Ranch Dip (Mayo + Greek Yogurt Version)

Cool, creamy, slightly tangy with a smooth buttery buffalo finish. This version is thick enough for dipping but balanced enough for drizzling.

Ingredients

  • ¾ cup full-fat mayonnaise

  • ¾ cup plain Greek yogurt (whole milk preferred)

  • 2–4 TBSP buttermilk (to adjust thickness)

  • 1½ TBSP Holy Smokers Buttery Buffalo Ranch Seasoning

  • 1 tsp fresh lemon juice

  • 1 tsp honey (optional, softens heat)


 Instructions

  1. Whisk together:

    • Mayonnaise

    • Greek yogurt

  2. Add:

    • Buttery Buffalo Ranch seasoning

    • Lemon juice

    • Honey (optional)

  3. Slowly whisk in buttermilk until desired consistency.

  4. Refrigerate at least 30–60 minutes before serving.

Texture Notes

  • For thick dip (wings, pickles):
    → Use 2 TBSP buttermilk

  • For drizzle/dressing:
    → Use 3–4 TBSP buttermilk

  • If you want it extra smooth:
    → Blend with immersion blender for 10 seconds

Flavor Profile

  • Upfront creaminess from mayo

  • Clean tang from Greek yogurt

  • Buttery buffalo heat from seasoning

  • Balanced finish, not overly salty

Pro Tip for Holy Heifer Pickles

Add a small pinch of Holy Heifer to the dip for a savory, beefy undertone that pairs beautifully with smoked bacon.

Holy Smokers Rub Co.  •  https://holysmokersrubco.com •  Cook it low, smoke it right.
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