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!
