Hot Dog Burnt Ends, often called Poor Man’s Burnt Ends, are cooked low and slow on a grill or smoker. They have a dry rub and are covered in BBQ sauce.
It costs approximately $15.80 to make these burnt ends. The recipe serves twelve for about $1.31 per serving.
These Hot Dog Burnt Ends are a fun twist on traditional burnt ends that will not break the bank. Kids and adults love this dish because of its sweet and smoky flavor.
This is a great recipe for beginners new to using a Smoker as it is quick and straightforward. However, it is also perfect for seasoned smoke masters who want something quick and painless.
When the Smoked Hot Dog Burnt Ends are done cooking, the edges are nice and crispy, and the sauce is caramelized. They are always a party favorite so make sure you make extras because these go fast!
- Make a double batch of the rub and store in a ziploc bag or good spice jar for use whenever you want to BBQ.
- Make a double batch of the hot dog burnt ends. They will be gone fast.
- For easy clean-up, use a disposable tinfoil pan, or line a pan with tinfoil.
- Remove the hot dogs from the pan when they are done. As they cool, they might stick together and become hard to remove from the pan.
Ingredients and Estimated Cost
Per Serving Cost: $1.31
Recipe Cost: $15.80
- 3 (8 count) packages of beef hot dogs – $11.78
- ¼ cup mustard – $0.36
- ½ cup light brown sugar – $0.96
- ½ cup Sweet Baby Rays BBQ sauce – $0.60
- ¼ cup butter – $0.44
- ¼ cup light brown sugar – $0.48
- 1 Tablespoon salt – $0.03
- 1 Tablespoon smoked paprika – $0.71
- 2 teaspoons onion powder – $0.06
- 2 teaspoons garlic powder – $0.06
- 2 teaspoons black pepper – $0.10
- 1 teaspoon dry mustard – $0.16
- ½ teaspoon cayenne pepper – $0.06
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Hot Dog Burnt Ends
- First, preheat the smoker to 250 degrees F.
- Next, place the hot dogs in a large ziplock bag and pour in the mustard.
- After closing the bag, shake it around until the hot dogs are covered thoroughly.
- Set the hot dogs on a high rack and smoke for one hour.
- Meanwhile, stir together the rub ingredients in a small bowl.
- Then, remove the hot dogs when finished smoking and cut them in half.
- Using a 9×13-inch pan, pour the bbq sauce, brown sugar, and half the rub over the hot dogs and toss well to combine.
- Next, cut the butter and place it on the hot dogs before placing the pan on the smoker. Turn the heat up to 350 degrees F.
- Finish by cooking the hot dogs for an additional twenty to thirty minutes and place them on a plate to serve.
***For complete recipe instructions, see the recipe card below.
- Instead of using mustard as the binder in this recipe you can use ranch dressing or olive oil.
- Instead of making your own rub, you can use your favorite store bought rub.
SERVE: You can keep these out for about two hours before they need to be covered and refrigerated.
STORE: Store in an airtight container in the refrigerator for up to 5 days.
FREEZE: Once cooled, place the hot dogs in a freezer-safe container or zipper top bag. Freeze for 3-4 months.
DEFROST: Defrost at room temperature for 3-4 hours or overnight in the refrigerator.
REHEAT: Place hot dog burnt ends in a microwave-safe container and reheat on HIGH power until heated through.
The concept is taken from delicious brisket burnt ends but made more affordable. Hot dogs are less expensive than steak but are doctored up with simple pantry ingredients to taste delicious! The hot dogs are cut up and covered in a dry rub and BBQ sauce, brown sugar, and butter and smoked until caramelized creating a deliciously sweet and sticky dish.
You can follow the exact instructions in the recipe card whether you are smoking or grilling the burnt ends. However, when grilling the hot dogs, you will have a slightly different flavor than when you smoke them.
More Grilling Recipes
- Smoked Beef Ribs
- Chicken Thighs
- Smoked Bologna Recipe
- Chicken Drumsticks
- Smoked Chili
- Lobster Tails
- Smoked Chuck Roast
- Buttery Smoked Corn on the Cob
Hot Dog Burnt Ends
- 3 (8 count) packages of beef hot dogs
- ¼ cup mustard
- ¼ cup sweet rub below
- ½ cup light brown sugar
- ½ cup Sweet Baby Rays BBQ Sauce
- ¼ cup butter cut into pieces
SWEET DRY RUB:
- ¼ cup light brown sugar
- 1 Tablespoon salt
- 1 Tablespoon smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons black pepper
- 1 teaspoon dry mustard
- ½ teaspoon cayenne pepper
PREHEAT SMOKER OR GRILL:
- Heat the grill or smoker to 250°F.
COAT HOT DOGS:
- Place the hot dogs in a large ziploc bag and pour in the mustard.
- Close the bag and shake until thoroughly coated.
SMOKE OR GRILL HOT DOGS:
- Place the hot dogs on a high rack. Smoke or grill for 1 hour.
- Combine the sweet rub ingredients and stir well.
PREP HOT DOGS:
- Remove the hot dogs and cut them in half or into thirds.
- Use a 9×13-inch disposable metal pan or line a 9×13-inch pan with tinfoil.
- Pour the bbq sauce, brown sugar, and half the rub over the hot dogs and toss well to combine and coat the hot dogs evenly.
- Cut the butter into pieces and place it on the hot dogs.
GRILL OR SMOKE AGAIN:
- Place the pan back on the grill or smoker and turn up the heat to 350°F.
- Cook for 20-30 minutes, or until the hot dogs are caramelized.
- Remove the hot dogs and place them on a plate to serve.