Hot Dog Burnt Ends are the definition of the term we all know of “Poor Man’s Burnt Ends”. They are perfect for when you have the itch to bbq but bbq on a budget. This hot dog burnt recipe is smoky, tangy and addicting. It’s a guarantee that they will be a huge hit for your next party!


I know what you are thinking, these aren’t burnt ends, burnt ends are made from the point of a slow smoked brisket. There are even different versions such as Poor Man Burnt Ends ( Recipe here—–> Poor Mans Burnt Ends) that are made out of chuck roast. These are delicious and have really been popular as of late. The problem is the chuck roast isn’t cheap anymore. I love and respect the original version of burnt ends and this recipe is not made to disrespect it.

Hot dog burnt ends have a purpose, they’re cheap, you really can’t mess them up and they can feed a lot of people at once. We still use the same method of doing traditional burnt ends with small changes. These hot dog burnt ends are smoked on the smoker for about 60-90 minutes and then sauced and finished off on the smoker for 30ish minutes. As you can see, the time is a small fraction of what the original version of burnt ends would take. hot dogs with a cross shape on a grill


If you have made it this far with the recipe then you are pretty much dedicated to making this recipe. Here are the ingredients you will need for these delicious treats.

  • 4 packs of jumbo hotdogs (Beef Franks)
  • 2-3 tablespoons mustard (as a binder)
  • 3 tablespoons of Frank Spank hot dog rub
  • Carolina Gold BBQ Sauce


To make hot dog burnt ends you need to start off with all beef jumbo franks. These are the best quality and I like the thickness of them, they can handle more seasoning and smoke. From here, you need the frank spank seasoning and a smoker rolling at 250 degrees F. They get sauced and then placed back in the smoker so the glaze can finish off and then served.

Here are the steps to make these epic finger licking burnt ends:

  1. Fire the smoker up and set it at 250F.  I like to use hickory wood chunks for this but apple wood chunks will work as well.
  2. Prepare the hot dogs by cutting them into thirds (or quarters) and place them in a baking sheet. Apply 2-3 tablespoons of yellow mustard and mix them around, this is the binder. Now season them generously with Frank Spank hot dog rub.seasoned hot dog burnt ends in a pan
  3. Place the hot dog burnt ends on a wire rack and onto the smoker they go. Let them smoke for about 1 hour.
  4. After 40 minutes, make the Carolina Gold BBQ Sauce. Place a saucepan over medium heat and add the ingredients. Let it simmer for 6-8 minutes and let cool.carolina gold sauce in a pan
  5. After the 1 hour smoke session has expired, remove the hot dog burnt ends from the smoker and place them in an aluminum pan. Now add about 1 cup of the Carolina Gold BBQ Sauce. Hand toss so they are all covered and place them back on the smoker. I like to increase my temp to 275-300 degrees F for this.
  6. After about 30 minutes, remove the burnt ends and place them on a serving tray. You have the option to squeeze a bit more of the Gold Sauce on them or have an extra cup with the sauce. Serve with toothpicks and enjoy! hot dogs from the smoker with a green garnish
smoked hot dogs in a basket

Hot Dog Burnt Ends W/ A Carolina Gold BBQ Sauce

Prep Time 5 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 35 minutes
Course Appetizer
Cuisine American
Servings 12


  • 4 packs of jumbo beef franks about 20 hot dogs
  • 3-4 tablespoons mustard as a binder
  • Frank Spank seasoning

Carolina Gold BBQ Sauce

  • 1 cup yellow mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • 1/4 cup brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon cayenne pepper use 2 if you like the heat
  • 2 teaspoons frank spank seasoning


  • First thing, prepare all of the hot dogs by cutting them into thirds or quarters. Now place them in a sheet pan and squeeze three tablespoons of mustard, mix them around and then season with Frank Spank Hot Dog rub.
  • Fire up the smoker at 250 degrees F. Add some hickory wood chunks or apple wood for a nice flavor boost. Now place the hot dog burnt ends on a wire rack and into the smoker they go.
  • Smoke them for 1 hour, at the 45 minute mark get a saucepan and make the Carolina Gold BBQ Sauce. Add mustard, white wine vinegar, Worcestershire sauce, hot sauce, brown sugar, garlic powder, onion powder, black pepper, kosher salt, cayenne pepper and some frank spank seasoning. Whisk to form a consistent blend, add water if too thick or place over medium heat for 6-8 minutes if it is runny.
  • Remove the hot dog burnt ends and place them in an aluminum foil pan. Add a cup of the bbq sauce and hand toss them, make sure they are coated well. Place them back on the smoker for 30 minutes.
  • Remove and serve on a party tray or serving platters. I like to drizzle more Carolina Gold BBQ Sauce and top with chopped parsley.
  • Serve with toothpicks and enjoy!
Keyword carolina gold bbq sauce, carolina gold recipe, hot dog burnt ends, hot dog burnt ends recipe, hot dog recipe, smoked hot dog burnt ends

Hot dog burnt ends may not be the traditional version made from slow-smoked brisket, but they are a delicious alternative that is both affordable and easy to make. With just a few ingredients, including jumbo beef franks, mustard, Frank Spank seasoning, and Carolina Gold BBQ sauce, you can create a savory and addictive dish that’s perfect for any barbecue or party.

One of the best things about this recipe is that you don’t need any fancy equipment to make it. All you need is a smoker, hickory or apple wood chunks, and some aluminum foil pans to hold the hot dog burnt ends. Plus, the prep time is minimal, taking only about 5 minutes to get everything dogs in a pan with the carolina sauce on them

Once the hot dog burnt ends are seasoned with Frank Spank hot dog rub, they are smoked on a wire rack for an hour at 250 degrees F. During the last 30 minutes of smoking, they are sauced with the homemade Carolina Gold BBQ sauce, adding a tangy and smoky flavor that is hard to resist.Finally, the hot dog burnt ends are removed from the smoker, placed on a serving tray, and drizzled with extra BBQ sauce and chopped parsley for a beautiful presentation. Serve them with toothpicks, and they’re ready to be devoured by your guests.

Hot dog burnt ends are a budget-friendly and delicious alternative to traditional burnt ends that are easy to make and guaranteed to be a crowd-pleaser. So fire up the smoker, grab some jumbo hot dogs, and give this recipe a try. Your taste buds will thank you.


Items used in This Recipe

PK Grill

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

Charcoal Chimney

Charcoal Starters

Firestarter Guard


Pork Recipes

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