Hot Dog Burnt Ends
Where Hot Dog Burnt Ends Came From
Ever heard of hot dog burnt ends? They may sound unusual, but I guarantee they are some of the tastiest! I came up with this recipe when I was searching for a unique spin on traditional hot dogs. Instead of using leftovers, I opted to concoct my very own version. Amazingly, they proved to be amazing! Not only are these delectable hot dog burnt ends easy to whip up, but all you need is some hot dogs, preferred BBQ sauce, and a bit of time for their exterior to turn crispy and caramelized.
Why You Will Want To Make Them
Hot dog burnt ends are a tasty, smoky twist on the classic hot dog. These delicious treats require very little preparation and only a few simple ingredients. The combination of sweet BBQ sauce, tender smoky meat and a layer of caramelized goodness makes these snacks simply irresistible. Hot dog burnt ends are also very versatile – they can be enjoyed as is or topped with a variety of condiments, sides and other toppings to suit your preference. When it comes to snacking or mealtime, hot dog burnt ends make an excellent choice! These crispy, flavorful bites are perfect for any summer cookout or backyard party. And best of all, they’re really easy to make. Just follow our simple recipe and you’ll have delicious hot dog burnt ends in no time.
I have seen many versions of Burnt Ends (obviously, brisket burnt ends will always be king) and with the prices of meat these days, I was inspired to create burnt ends on a more affordable budget.
Let’s not forget, these are perfect for any tailgate or Super Bowl hosting event. You can still have great flavor and feed a lot of people on a very low budget. Okay, let’s jump into the recipe!
Hot Dog Burnt Ends
Ingredients
- 12 Beef Frank hot dogs
- ¼ cup Mayo
- ¼ cup Mustard
Dry Rub
- ¼ cup Brown sugar
- 1 tbsp Kosher salt
- 1 tbsp Mexican chili powder
- 1 tbsp Smoked paprika
- 2 tsp Black pepper
- 2 tsp Garlic powder
- 2 tsp Onion powder
- 1 tsp Dry mustard powder
- 1 tsp Cayenne pepper
Honey Sriracha BBQ Sauce
- 1 cup Ketchup
- ½ cup Dark brown sugar
- ½ cup Cup of water (as needed)
- ¼ cup Sriracha
- ¼ cup Apple cider vinegar
- 2 tbsp Molasses
- 2 tbsp Honey
- 2 tsp Kosher salt
- 1 tbsp Garlic powder
- 1 tbsp Dry rub (from above)
- 2 tsp Onion powder
- 2 tsp Mexican chili powder
- 1 tsp Cayenne pepper
Instructions
- Start off by prepping your hotdogs and having them on a medium-sized baking sheet, patted dry.
- In a bowl add all of your ingredients for the dry rub (brown sugar, salt, Mexican chili powder, smoked paprika, black pepper, garlic powder, onion powder, dry mustard powder, and cayenne pepper), and mix with your hand.
- Apply mayo and mustard to your hotdogs as a binder and then season generously, turn the hotdogs, and season the other side.
- Set the smoker at 250 degrees and put your hotdogs in, keeping them in the baking sheet.
- Smoke for 2 hours, open the smoker, and rotate the hotdogs one hour in.
- While the burnt ends have been smoking for 1 1/2 hours, make the honey sriracha sauce. Place a saucepan over medium heat and add in your ingredients for the sauce (ketchup, dark brown sugar, water, sriracha, apple cider vinegar, molasses, honey, salt, garlic powder, onion powder, dry rub, Mexican chili powder, and cayenne. Whisk and let simmer for 8 mins, remove and let cool.
- Remove the hotdogs at the 2-hour mark and cut them into 1 1/2 inch lengths. Cut them and toss them in an aluminum pan. Add 1 stick of unsalted butter, 2 tablespoons of bbq rub, and 1 cup of bbq sauce and mix.
- Raise the temp of the smoker to 400 degrees and add the aluminum pan in. Smoker for an additional 45 mins.
- Remove and plate for serving! I use toothpicks and place them in the hotdog burnt ends.
- Serve and enjoy!
- Start off by prepping your hotdogs and having them on a medium-sized baking sheet, patted dry.
- In a bowl add all of your ingredients for the dry rub (brown sugar, salt, Mexican chili powder, smoked paprika, black pepper, garlic powder, onion powder, dry mustard powder, and cayenne pepper), and mix with your hand.
- Apply mayo and mustard to your hotdogs as a binder and then season generously, turn the hotdogs, and season the other side.
Cooking Instructions:
- Set the smoker at 250 degrees and put your hotdogs in, keeping them in the baking sheet.
- Smoke for 2 hours, open the smoker, and rotate the hotdogs one hour in.
- While the burnt ends have been smoking for 1 1/2 hours, make the honey sriracha sauce. Place a saucepan over medium heat and add in your ingredients for the sauce (ketchup, dark brown sugar, water, sriracha, apple cider vinegar, molasses, honey, salt, garlic powder, onion powder, dry rub, Mexican chili powder, and cayenne. Whisk and let simmer for 8 mins, remove and let cool.
- Remove the hotdogs at the 2-hour mark and cut them into 1 1/2 inch lengths. Cut them and toss them in an aluminum pan. Add 1 stick of unsalted butter, 2 tablespoons of bbq rub, and 1 cup of bbq sauce and mix.
- Raise the temp of the smoker to 400 degrees and add the aluminum pan in. Smoker for an additional 45 mins.
- Remove and plate for serving! I use toothpicks and place them in the hotdog burnt ends.
- Serve and enjoy!
Thank you for checking out Hot Dog Burnt Ends!
Make your next cookout stand out with hot dog burnt ends! These smoky and tender treats are made with just a few simple ingredients and take only a short time to smoke and caramelize. Coupled with a sweet and tangy BBQ sauce, they provide an unbeatable flavor combination that both children and adults will love. Serve on their own or add your favorite topping or side dish for extra customization – however you choose to serve them, these hot dog burnt ends aren’t one to miss! And if you don’t have all of the ingredients on hand, never fear – we’ve got a recipe that will work with what you do have.
So go ahead, put on your chef hat and get ready to wow your taste buds! Have you made these hot dog burnt ends before? What did you think?
Did you enjoy this Hot dog poor mans burnt ends recipe? You should check out my other beef recipes in the link below!
Items used in This Recipe
I want to make your hot dog burnt ends but I don’t have a smoker, is there another way to make this recipe?
You could make these in the oven! They may not have the same smokey flavor as a smoker but I believe adding some liquid smoke might help with that. This is my first time with these so you can experiment with or without the liquid smoke!
Can I cook these in the oven
Yes absolutely!
I found you when I saw your video making these in a Facebook ad. I see a lot of hate for these on social media, but I can’t wait to try these out! Looks amazing, and now I want to cook through your whole website. Can’t wait to get started.
Thank you for also having a proper blog for your recipes. I’m not savvy enough for all the searching I’d have to do to find a recipe from several weeks ago that I wanted to try from Instagram, and I don’t even bother with TikTok. Ha.
Thank you so much for your kind words!! They really mean a lot to me!! I want to make sure everything is as accessible as possible for anyone!
So I don’t have a smoker but would like to try this in the oven. Will they still come out delicious? obviously without the smoked flavor.
You could definitely make these in the oven, but I would add some liquid smoke to it! I have never personally done that for this recipe but I don’t see any problems with adding some liquid smoke!
Hi! What would be your recommendation on putting them in the oven ?
Definitely go ahead and put them in the oven! Be careful as I changed the temp recommendations. But they should still be great in the oven!
Well, let me tell you, the hotdogs on the smoker at 350 for 2 hours isn’t the way to go. Hotdogs ended up way over done. Something is amiss here. I check the recipe again and I followed to the letter. I would think this would be better at 250 instead. FAIL…
Bryan, you are very right. I am very sorry about that. I changed the recommendations to 250. The dogs I used were pretty big and I think I needed a higher temp for that. But thank you for letting me know
Thank you much for taking the time to post ur recipes. Unfortunately I don’t have a smoker….yet… but will use ingredients listed as a baseline for future dishes.Thank you again ! Sandi
350 seems high? I just went out to smoker to rotate after 1 hour cook. They were all split open.
You are very right about that. I apologize deeply! I used some pretty big dogs so I kept it a bit higher. I changed that temp recommendation for that. Thank you for bringing it to my attention!
When would you add the liquid smoke? Still put them in the oven at 400 at the end?
I would put the liquid smoke in earlier on! But depending on the size of the Hot dogs, I would put them in at 400 but if they’re smaller, not as long, just until they have a good texture! You don’t want them to be tough
You were so gracious in your replies to comments regarding cooking temp. Good for you! I look forward to trying these. Thanks for sharing.
Wow 🤩 Thanks!
Is the Mayo just as a binder, like the mustard? Our family does not like Mayo at all. If it can’t be tasted, then we’ll roll with it. If it is for taste, meaning you can taste the Mayo, we will have to pass. Thanks!
You definitely can just not put it on there. The mustard itself is a perfectly good binder so I would just avoid it so there’s no worries!