Dill Pickle Infused Barbecue Sauce Basic Smoked Ribs
I always feel like I shouldn’t be sharing recipes that don’t start entirely from scratch — but these Dill Pickle Infused Barbecue Sauce Basic Smoked Ribs are so dang good (and ridiculously easy) that it’d be unfair to keep them to myself. Sometimes, a shortcut makes the meal better, especially when it means less stress and more time to enjoy the day.
Here’s my not-so-secret trick: start with your favorite bottled barbecue sauce, then give it a tangy twist with dill pickle brine. And because I rarely follow any recipe exactly, this version includes my notes (Including an oven-friendly method, too!), tips, and flavor spins. Try it your way — and definitely tag me if you do!
The Ingredients
When it comes to ribs, you really only need a few basics:
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Ribs – the star of the show
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A bold rub for flavor
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Something acidic to baste with and keep them tender (pickle juice or vinegar work great)
For the infused barbecue sauce, you’ll take a store-bought base and add your own personality. My dad used to save leftover brine from pickles, banana peppers, and jalapeños to splash into sauces — and that’s exactly where this idea came from.
A few favorite combos:
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KC Masterpiece Kansas City BBQ + dill pickle juice
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Head Country Original + Famous Dave’s Devil’s Spit pickle juice
The Method
There are a lot of ways to make ribs on the smoker — but this method keeps it as simple as possible.
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Preheat the Smoker
Set your smoker to 225°F (107°C) and let it heat up. -
Prep the Ribs (Optional)
Removing the rib membrane is totally optional. Some say it makes the ribs more tender, others say it doesn’t matter. If you want to remove it, loosen with a butter knife and pull off with a paper towel. -
Season Generously
Rub ribs all over with your favorite seasoning mix. -
Smoke the Ribs
Place the ribs on the smoker and cook for 4 hours, spraying or mopping with your vinegar (or pickle juice) every hour to keep them moist. -
Make the Sauce
Combine your favorite barbecue sauce with dill pickle juice. Stir and taste — adjust the balance depending on how tangy or smoky you want it. -
Baste and Finish
After 4 hours, start basting the ribs with your infused sauce. Continue basting every 30 minutes until the ribs reach about 6 hours total cook time.
(Optional: cover ribs with foil during the last hour for a more tender texture.) -
Rest and Slice
Remove ribs from the smoker, let them rest for 5–10 minutes, then slice between the bones. Garnish with sliced Serrano peppers or pickles for presentation.
Serving
I always make extra sauce for dipping — because everyone asks for more. Garnish the ribs with whatever ties to your brine: dill pickles, pepperoncinis, or jalapeños all work beautifully.
Serve with:
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Grilled corn or elote-style salad
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Creamy coleslaw
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Roasted potatoes or baked beans
Dill Pickle Infused Barbecue Sauce Basic Smoked Ribs
Equipment
- Smoker
Ingredients
- 1 rack pork ribs
- ⅛ cup rib rub see note*
- ⅛ cup basting vinegar see note**
- 1 small serrano sliced (optional garnish)
Infused Barbecue Sauce
- 1 cup barbecue sauce see note***
- ⅙ cup dill pickle juice see note****
Instructions
- Pre-heat smoker to 225 °F
- (Optional) Remove the rib membrane if desired. To remove the membrane, use a butter knife on the back to loosen the membrane and then grip it with a paper towel to pull off.
- Generously season ribs with rub.
- Smoke for 4 hours, mopping with vinegar every hour.
- At some point while ribs are cooking, mix barbecue sauce and with dill pickle juice to make infused barbecue sauce.
- After 4 hours, baste ribs with sauce every 30 minutes until ribs are fully cooked to your liking or until hour 6. (Optional) Cover with foil during the last hour for more tender ribs.
- Remove ribs from smoker and place on cutting board, let sit for 5-10 minutes. Cut ribs into single bones and, if using, top with sliced Serrano peppers for garnish. Best served with remaining sauce heated on the side.
Notes
- Preheat oven to 275°F (135°C).
- Prepare ribs as directed, seasoning generously.
- Place on a baking sheet lined with foil and a wire rack (or directly on foil).
- Bake for 3 hours, brushing with vinegar or pickle juice every hour.
- After 3 hours, baste with the dill pickle infused barbecue sauce, cover with foil, and bake for another 1½–2 hours, until tender.
- For extra caramelization, uncover and broil for 2–3 minutes at the end — just keep a close eye on it!
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
