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Hot Dog Burnt Ends

Featured in Reliable Evening Meals.

This innovative Hot Dog Burnt Ends recipe transforms ordinary hot dogs into a gourmet BBQ treat. Starting with quarter-pound all-beef hot dogs, the process involves smoking them at low temperature before cutting them into bite-sized pieces. These pieces are then coated with a delicious mixture of barbecue sauce, rub, and brown sugar before being returned to the smoker at higher heat. The result is caramelized, smoky bites that combine the familiar taste of hot dogs with the rich, complex flavors of traditional BBQ burnt ends. Perfect for parties, game days, or any BBQ gathering, this recipe takes about 1 hour and 40 minutes from start to finish.
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Updated on Sat, 15 Feb 2025 14:08:48 GMT
A silver tray filled with delicious sausages and peppers, ready to be cooked on the grill. Pin it
A silver tray filled with delicious sausages and peppers, ready to be cooked on the grill. | quickierecipe.com

These extraordinary burnt ends transform ordinary hot dogs into caramelized, smoky bites of pure BBQ joy. The combination of sweet, savory, and smoky flavors creates an irresistible appetizer that will have your guests questioning how something so simple could taste so incredible. Each piece develops a perfect sticky glaze while maintaining a juicy interior.

One memorable summer evening, I served these at a neighborhood gathering, and they disappeared before my expensive brisket. Even the BBQ purists couldn't resist coming back for seconds, amazed at how these simple dogs could pack such complex flavor.

Your Essential Ingredients Guide

  • All-Beef Hot Dogs: Quarter-pound dogs provide the perfect size and texture for optimal results. The higher fat content creates juicier bites with better caramelization. Look for natural casings that provide the perfect snap.
  • Yellow Mustard: Creates the ideal base for your rub while adding subtle tanginess. Use classic yellow mustard for its smooth consistency and perfect adhesion properties.
  • Mayonnaise: Adds richness and helps develop a beautiful exterior. Full-fat versions work best for achieving that perfect outer crust.
  • BBQ Rub: Choose a rub with balanced sweet and savory notes. Fresh rub ensures maximum flavor impact and proper bark development.
  • BBQ Sauce: Select a sauce that balances sweet and tangy flavors. The right consistency is crucial for proper glazing.
  • Brown Sugar: Dark brown sugar preferred for deeper flavor notes. Fresh sugar incorporates better and creates superior caramelization.

Creating Your Burnt Ends

Preparation Process:
Begin by patting each hot dog completely dry to ensure perfect binder adhesion. Whisk together your mustard and mayonnaise until completely smooth. Using a silicone brush, coat each dog thoroughly, ensuring complete coverage. This crucial step creates the perfect surface for your rub to adhere to.
Smoke Development:
Set your smoker to a steady 225°F using hickory wood for traditional BBQ flavor. Arrange dogs on the grates, allowing proper airflow around each one. The initial smoking phase develops that crucial smoke ring and flavor base that sets these apart from ordinary hot dogs.
Transformation Time:
After achieving proper smoke, slice dogs into uniform one-inch pieces. Arrange in your foil pan, being careful not to crowd them. Combine your sauce, rub, and brown sugar mixture, coating each piece thoroughly for that perfect glaze development.
High Heat Magic:
Increase temperature to 375°F for the final caramelization phase. This crucial step transforms your sauce mixture into a sticky, flavorful glaze. Stir every 10-15 minutes to ensure even caramelization and prevent burning.
A delicious barbecue dish with caramelized onions and meat in a silver pan. Pin it
A delicious barbecue dish with caramelized onions and meat in a silver pan. | quickierecipe.com

The brown sugar caramelization process reminds me of making my grandmother's pralines. That same careful attention to heat and timing creates magic in both recipes.

Timing Matters

Watch for visual cues during each phase. The initial smoke should develop a mahogany color, while the final phase creates a sticky, glossy finish that signals perfection.

Perfect Pairings

These burnt ends make incredible sliders when served on Hawaiian rolls. They also pair beautifully with creamy coleslaw or tangy potato salad for the perfect BBQ spread.

Customization Options

Consider adding different wood types for unique smoke profiles. Experiment with spicy rubs or sweeter sauces to create your signature version.

Storage Success

Keep warm in a slow cooker for parties, maintaining that perfect glaze. Leftovers can be refrigerated and gently reheated, though they rarely last that long.

A silver tray filled with delicious grilled sausages. Pin it
A silver tray filled with delicious grilled sausages. | quickierecipe.com

After countless BBQ sessions, these hot dog burnt ends have become my go-to crowd pleaser. They prove that with proper technique and patience, humble ingredients can be transformed into something truly extraordinary that brings people together around the smoker.

Frequently Asked Questions

→ Can I make these burnt ends without a smoker?
Yes, you can use a regular grill with indirect heat or even an oven, though you won't get the same smoky flavor.
→ What kind of hot dogs work best?
Quarter-pound all-beef hot dogs are recommended for the best results and meatiest texture.
→ Can I make my own rub instead of using Jeff's original rub?
Yes, you can use your favorite BBQ rub as a substitute.
→ How do I know when they're done?
The hot dog pieces should be caramelized and slightly charred on the edges, usually taking about 30-45 minutes in the final cooking stage.
→ How should I serve these burnt ends?
Serve them hot as an appetizer with toothpicks, or as a main dish with classic BBQ sides like coleslaw or baked beans.

Smoked Hot Dog Burnt Ends

Transform regular hot dogs into incredible smoky, sweet, and savory burnt ends using your smoker. A unique twist on classic BBQ burnt ends.

Prep Time
10 Minutes
Cook Time
90 Minutes
Total Time
100 Minutes
By: Meryem

Category: Dinner

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 12 hot dogs (¼ pound all beef hot dogs)
02 2 tablespoons yellow mustard
03 2 tablespoons mayonnaise

→ Seasonings & Sauce

04 ½ cup Jeff's original rub
05 ½ cup Jeff's barbecue sauce
06 1 cup brown sugar

Instructions

Step 01

Place hot dogs in a half-size foil pan. Brush with mayonnaise and yellow mustard, then sprinkle generously with Jeff's original rub. Flip and repeat on other side.

Step 02

Set up smoker for indirect heat cooking at 225°F (107°C). Fill water pan if using one. Add hickory or preferred smoking wood.

Step 03

Smoke hot dogs for about 1 hour or until they start to darken in color.

Step 04

Remove hot dogs, slice into 1-inch pieces, and return to foil pan. Add barbecue sauce, original rub, and brown sugar. Stir well to coat.

Step 05

Increase smoker temperature to 375°F (191°C). Return pan to smoker and cook, stirring every 10-15 minutes until desired level of caramelization is reached.

Notes

  1. Can be cooked in oven or on grill if smoker isn't available
  2. Best made with quarter-pound all-beef hot dogs
  3. Stir regularly during final cooking for even caramelization

Tools You'll Need

  • Smoker
  • Half-size foil pan
  • Basting brush
  • Cutting board
  • Sharp knife

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains eggs (mayonnaise)