These BBQ dill pickle smoked ribs are a tangy twist on my famous Smoked Party Ribs. I’m not exaggerating when I say they might be my favorite version yet. We’re cutting the racks into individual ribs before they ever hit the smoker. Then everything gets bathed in a homemade dill pickle BBQ sauce that hits smoky, sweet, and tangy all at once. So freakin’ delicious!
Post sponsored by Cowboy Charcoal
If you’re a dill pickle person, you already know where this is going. If you’re not, hear me out. That splash of pickle juice cuts straight through the richness of the pork, and it makes the sauce taste brighter than any BBQ sauce you’ve poured out of a bottle. My wife was skeptical. She ate six.
Table of Contents
- Why You’ll Love These Smoked Ribs
- Pro Tip: Clean Charcoal for a Clean Cook
- BBQ Dill Pickle Smoked Ribs Ingredients Round-Up
- How to Make BBQ Dill Pickle Smoked Ribs
- What to Serve with Smoked Ribs
- Storage & Leftovers
- More Fun rib recipes
- FAQs for BBQ Smoked Ribs
- Flavor X Fire & FOOD X Fire
- BBQ Dill Pickle Smoked Ribs Recipe
Why You’ll Love These Smoked Ribs
First, cutting the ribs into singles changes everything. You get bark on all sides instead of just the top, so every rib is basically an end piece. That’s the whole magic of party ribs.
Second, the sauce is stupid good. BBQ sauce, dill pickle juice, local honey, fresh dill, and a little ranch seasoning. It sounds like a dare. It tastes like something you’ll make on repeat.
Third, these smoked ribs are done in three hours. No all-day cook, no 12-hour brisket energy. Just fire it up after lunch and eat by dinner.
Finally, they’re built for a crowd. Six people, two racks, zero forks needed. Perfect for game day or a backyard hang.
Of course, this is not my first rodeo when it comes to making some tasty, lip-smackingly good ribs. If you don’t want to search all over my site, go straight over to these recipes next: Smoked Party Ribs, Honey Jalapeno Ribs, and Smoked Wagyu Beef Back Ribs.
Pro Tip: Clean Charcoal for a Clean Cook
Three hours of smoke means three hours of whatever your fuel is putting out. That’s why I run Cowboy Lump Charcoal for a cook like this.
It’s all-natural hardwood with no fillers, so you taste pork and smoke instead of chemicals. Additionally, lump burns hotter and holds a steadier 250 degrees F than most briquettes. That matters here, because these ribs are small and a temperature swing hits them fast.
Bank your coals to one side for indirect heat. Then add wood chunks right on top for extra smoke flavor.
BBQ Dill Pickle Smoked Ribs Ingredients Round-Up
- Ribs – Two racks of ribs and a cup of your favorite BBQ rub. Spare ribs or St. Louis cut both work great. Baby backs are fine too, though they’ll cook a little faster.
- BBQ Dill Pickle Sauce – Your favorite BBQ sauce, dill pickle juice, local honey, chopped fresh dill, and ranch seasoning. The ranch is optional. It is also, in my opinion, not optional.
- Crutch – Unsalted butter and more of that BBQ dill pickle sauce.
A quick word on the pickle juice. Don’t pour it out of a fresh jar of sweet pickles and expect this to work. You want straight dill brine, and the stuff at the bottom of a jar of good kosher dills is perfect. Waste nothing.
On the BBQ sauce. Pick something you actually like, because it’s the backbone of the whole sauce. A sweeter Kansas City style plays best against the tang. Something vinegar-forward will push the whole thing sharp. Of course, no bias here, but my Cowboy Candy Rub hits all those notes and more.
Stock Up on Derek’s Newest Spice Blend
Now that we’ve got everything prepped and ready, let’s get to it. Either skip to the recipe card below or come with me while I walk you through the easy steps.
How to Make BBQ Dill Pickle Smoked Ribs
Prep the Ribs
Start by removing the membrane on the back of the pork ribs. A paper towel gives you the grip you need to pull it clean.
Next, cut the racks into individual ribs. Yes, all the way down. This is what makes them party ribs.
Then season generously on all sides with your favorite BBQ rub. Because you’ve got four sides exposed now instead of two, use more rub than you think you need. Set them aside.
Mix the Sauce
Whisk together the BBQ sauce, dill pickle juice, honey, fresh dill, and ranch seasoning. Taste it. Adjust the pickle juice if you want more pucker.
Set some aside for serving. Trust me on this one, you’ll want extra at the table.
Smoke the Ribs
Preheat your smoker with Cowboy Lump Charcoal to 250 degrees F for indirect cooking. Add wood chips or chunks if you want more smoke.
Add the ribs and cook indirectly until they hit 165 degrees F internal, about an hour and a half. They’ll take on great color in that time.
Crutch Them
Once they’re at temp, move the ribs into a foil bin with the butter and BBQ dill pickle sauce. Cover the whole thing in foil and put it back on the smoker for one more hour.
This is where the tenderness happens. The butter and sauce steam into the meat while it finishes.
Caramelize & Serve
After that hour, uncover the ribs. Let them cook another 30 minutes so the sauce tightens up and caramelizes on the outside.
Pull them off and let them cool for 10 minutes. Then serve with that reserved sauce, some extra fresh dill, and plenty of napkins. Serve and enjoy. Cheers!
What to Serve with Smoked Ribs
Lean into the pickle theme. Fried pickles, a crunchy dill potato salad, or a vinegary slaw all work beautifully. Otherwise, go classic. Smoked mac and cheese, baked beans, grilled corn, or cornbread never miss. A cold beer is the obvious drink, but a dill pickle martini is a genuinely fun move if you’re feeling it.
Storage & Leftovers
Store leftover ribs in an airtight container in the fridge for up to 4 days. Reheat them wrapped in foil at 275 degrees F until warmed through. An air fryer works great too, for about 5 minutes. That’ll bring the caramelized edges back to life.
More Fun rib recipes
FAQs for BBQ Smoked Ribs
Party ribs are individual ribs cut off the rack before smoking. Because every side gets exposed to smoke, you end up with way more bark per rib. They also cook faster than a whole rack.
Spare ribs or St. Louis cut are my picks, since they’ve got more fat and stand up well to being cut into singles. Baby backs work fine, but check them 20 minutes early.
You can. Run a grill with two-zone indirect heat at 250 degrees F, or bake them at 275 degrees F and finish under the broiler. Honestly though, you’ll miss the smoke that makes these smoked ribs what they are.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
BBQ Dill Pickle Smoked Ribs
Ingredients
Ribs:
- 2 Racks of Ribs
- 1 cup Favorite BBQ Rub
BBQ Dill Pickle Sauce:
- 1 cup Favorite BBQ Sauce
- 2 tbsp Dill Pickle Juice
- 2 tbsp Local Honey
- 1 tsp Fresh Dill chopped
- 1 tsp Ranch Seasoning Optional
Crutch:
- 6 tbsp Unsalted Butter
- BBQ Dill Pickle Sauce
Instructions
- Begin by removing the membrane on the back of the pork ribs. Cut the ribs into singles then season generously with your favorite bbq rub and set to the side.
- Mix together all the ingredients for the BBQ Dill Pickle Sauce and set to the side.
- Preheat your smoker using Cowboy Lump Charcoal for 250F cooking indirectly. Add wood chips or wood chunks if you desire.
- Add the ribs to cook indirectly until 165F internal (about 1.5 hours). Once they hit temperature, add to a foil bin with the butter and BBQ Dill Pickle Sauce. Cover in foil and place back on the smoker for one more hour.
- After your hour, uncover the ribs and let cook for another 30 minutes to caramelize. Once good, pull off and let cool for 10 minutes.
- Serve and enjoy!
