Hot Dog Burnt Ends are a fun, smoky, and budget-friendly twist on classic BBQ burnt ends (which are usually made from brisket or pork belly). This recipe uses hot dogs that are smoked, caramelized with BBQ sauce, and finished to a sticky, delicious perfection.
🔥 Hot Dog Burnt Ends Recipe
🧂 Ingredients:
- 8 beef hot dogs (Nathan’s or Hebrew National work well)
- 1 tbsp yellow mustard (as a binder)
- 2 tbsp BBQ dry rub (your favorite blend)
- ½ cup BBQ sauce (sweet or spicy)
- 2 tbsp brown sugar
- 1 tbsp honey (optional for extra glaze)
- 1 tbsp butter (optional, for richness)
🔪 Instructions:
- Preheat the Smoker or Grill:
- Set your smoker or grill to 225–250°F (indirect heat setup if using a grill).
- Use hickory or apple wood for a nice smoke flavor.
- Prep the Hot Dogs:
- Cut each hot dog into thirds or quarters (2-inch pieces).
- Toss the pieces in yellow mustard to coat lightly.
- Sprinkle your BBQ dry rub generously over all sides.
- First Smoke:
- Place the seasoned hot dog pieces on a wire rack or directly on the grates.
- Smoke for 45 minutes to 1 hour, until the outside starts to crisp and darken.
- Sauce & Glaze:
- Transfer the smoked hot dogs to a foil pan.
- Add the BBQ sauce, brown sugar, honey, and butter.
- Toss to coat everything evenly.
- Final Cook:
- Return the foil pan to the smoker.
- Cook for another 30–45 minutes, stirring occasionally, until the sauce thickens and the hot dog ends become sticky and caramelized.
- Serve:
- Let them cool slightly and serve as a BBQ appetizer, party snack, or side dish.
🍴 Tips:
- Try different rubs to experiment with flavor—some like sweet, others spicy.
- These are great on toothpicks or in a sandwich roll with coleslaw.
- You can also do this in the oven at the same temperatures if you don’t have a smoker.
Want a printable version or to scale this for a crowd? Just let me know!