Hot Dog Burnt Ends

Olivia Morgan

June 30, 2025

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why make this recipe

Hot Dog Burnt Ends are a delicious and fun twist on classic barbecue. They turn everyday hot dogs into smoky, sweet bites that are great for gatherings, game days, or a casual family dinner. These burnt ends offer a mix of flavors that are hard to resist, making them a must-try for any food lover.

how to make Hot Dog Burnt Ends

Ingredients:

16 jumbo all-beef hot dogs (about 1 lb)
2 tablespoons yellow mustard
2 tablespoons sweet barbecue rub
4 tablespoons unsalted butter (cubed)
1/4 cup packed brown sugar
1/2 cup Kansas City-style barbecue sauce

Directions:

Prepare smoker for indirect cooking at 225°F using cherry and oak wood for flavor.
Spread yellow mustard evenly over all surfaces of each hot dog. Sprinkle sweet barbecue rub all over the hot dogs until fully coated.
Place hot dogs directly on smoker grates and smoke for 1 hour, until hot dogs take on a reddish color.
Remove hot dogs from smoker and slice each diagonally into 1 1/2-inch pieces. Place pieces in a disposable foil pan.
Top hot dog pieces with cubed butter, brown sugar, and barbecue sauce. Toss gently to coat.
Increase smoker heat to 375-400°F. Place foil pan on grill grates and cook 15-30 minutes more, stirring occasionally, until butter is melted and sugars are caramelized on edges.
Transfer burnt ends to a platter. Serve immediately while hot, or let cool slightly before serving.

how to serve Hot Dog Burnt Ends

Serve Hot Dog Burnt Ends hot from the smoker. They are great on their own or served with toothpicks for easy snacking. You can also pair them with coleslaw, potato salad, or baked beans for a delicious meal.

how to store Hot Dog Burnt Ends

If you have leftovers, let the burnt ends cool completely. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F until warmed through.

tips to make Hot Dog Burnt Ends

Use high-quality all-beef hot dogs for the best flavor.
Make your own sweet barbecue rub by combining brown sugar, paprika, and a hint of cayenne pepper.
Experiment with different woods in your smoker to find your favorite flavor.

variation (if any)

You can switch up the barbecue sauce to any flavor you like, whether spicy, tangy, or sweet. You can also amplify the spice in the rub if you prefer a little kick!

FAQs

Q: Can I use regular hot dogs instead of jumbo?
A: Yes, you can use regular hot dogs, but the smoking time may vary slightly. Check them after 45 minutes.

Q: What can I serve with Hot Dog Burnt Ends?
A: They go well with sides like coleslaw, potato chips, or baked beans.

Q: Can I make these in an oven instead of a smoker?
A: Yes, you can bake them in the oven at 225°F for the first part and then increase the temperature for caramelizing in the same way.

Hot Dog Burnt Ends

Author: earthsea
Total Time: 105 minutes
Yield: 4 servings 1x
Diet: None

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Description

A delicious twist on classic barbecue, transforming hot dogs into smoky, sweet burnt ends perfect for gatherings or casual dinners.

Ingredients

Scale

16 jumbo all-beef hot dogs (about 1 lb)
2 tablespoons yellow mustard
2 tablespoons sweet barbecue rub
4 tablespoons unsalted butter (cubed)
1/4 cup packed brown sugar
1/2 cup Kansas City-style barbecue sauce

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Instructions

Prepare smoker for indirect cooking at 225°F using cherry and oak wood for flavor.
Spread yellow mustard evenly over all surfaces of each hot dog.
Sprinkle sweet barbecue rub all over the hot dogs until fully coated.
Place hot dogs directly on smoker grates and smoke for 1 hour, until hot dogs take on a reddish color.
Remove hot dogs from smoker and slice each diagonally into 1 1/2-inch pieces.
Place pieces in a disposable foil pan.
Top hot dog pieces with cubed butter, brown sugar, and barbecue sauce. Toss gently to coat.
Increase smoker heat to 375-400°F. Place foil pan on grill grates and cook 15-30 minutes more, stirring occasionally, until butter is melted and sugars are caramelized on edges.
Transfer burnt ends to a platter. Serve immediately while hot, or let cool slightly before serving.