Preheat your oven to 425°F (220°C).

In a skillet, heat a drizzle of oil over medium-high heat. Add the ground beef and chop it up while cooking. Sauté until brown and onions are soft (about 5-7 minutes). Drain excess grease and season with salt and pepper.

Slice the whole dill pickles in half lengthwise and hollow out the centers to create pockets for filling.

In a bowl, combine the hot beef mixture with minced garlic, softened cream cheese, and shredded cheddar cheese. Stir until well blended.

Fill each hollowed pickle half with the meat mixture, pressing gently to pack it in.

Wrap each stuffed pickle with half a slice of bacon, seam side down on the baking sheet.

Sprinkle BBQ rub seasoning over the bacon-wrapped pickles.

Bake for 15-20 minutes or until the bacon is crispy and golden brown.

Remove from the oven and let cool for a few minutes before serving.