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
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.
Notes
Use high-quality all-beef hot dogs for the best flavor. Experiment with different woods in your smoker.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 15g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 70mg