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Sweet Burnt Ends

Featured in Tender beef cooked to perfection.

This fun recipe gives regular hot dogs a gourmet BBQ twist. Start with beefy hot dogs, smoke them low and slow, then slice and coat with BBQ sauce, rub, and brown sugar. Return them to cook at a higher heat until caramelized and smoky. These tasty bites mix classic hot dog flavors with the bold richness of BBQ burnt ends, ready in just around 1 hour and 40 minutes. Perfect for gatherings, game days, or any party!
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alicia in the kitchen
Updated on Wed, 16 Apr 2025 18:33:10 GMT
A tray piled with hot dog pieces and peppers, ready for the smoker. Pin it
A tray piled with hot dog pieces and peppers, ready for the smoker. | tasteofsavor.com

These knockout burnt ends turn plain hot dogs into sweet, smoky little bites of BBQ heaven. The mix of sugary, savory and smoky notes makes an addictive appetizer that'll leave your friends wondering how something this basic could taste so darn good. Every chunk gets a nice sticky coating while staying juicy inside.

During a backyard party last summer, I put these out and they vanished before my pricey brisket did. Even the BBQ snobs couldn't help grabbing seconds, totally shocked that these simple dogs packed such deep flavor.

Your Must-Have Ingredients List

  • All-Beef Hot Dogs: The quarter-pound ones work best for size and texture. Their higher fat makes juicier bites with better browning. Try to find ones with natural casings for that nice bite feeling.
  • Yellow Mustard: Makes the perfect foundation for your spices while adding a bit of tang. Stick with regular yellow mustard since it spreads smoothly and grabs the seasonings well.
  • Mayonnaise: Brings a buttery touch and helps build that beautiful outer layer. Go with the full-fat stuff to get that perfect crust on the outside.
  • BBQ Rub: Pick one that's got both sweet and savory elements. Fresh spices will give you stronger flavor and help that outer crust form properly.
  • BBQ Sauce: Go for something that's both sweet and zingy. You'll need the right thickness for it to coat everything nicely.
  • Brown Sugar: Dark brown works better for richer flavor. Fresh sugar mixes in more easily and browns up better when heated.

Making Your Tasty Burnt Ends

Getting Ready:
Start by completely drying each hot dog to help the coating stick properly. Mix your mustard and mayo together until it's completely blended. Use a soft brush to cover each dog fully. This step is super important for making sure your spices stick right.
Adding Smoke:
Get your smoker running steady at 225°F with hickory wood for that classic BBQ taste. Space the dogs out on the grates so air flows around each one. This first smoking part builds that key flavor base that makes these way better than regular hot dogs.
The Big Change:
Once they've soaked up enough smoke, cut the dogs into one-inch chunks. Put them in your foil pan without cramming them together. Mix your sauce, rub and brown sugar, then coat all the pieces thoroughly so they'll get that perfect sticky finish.
Final Heat Boost:
Turn the heat up to 375°F for the last stage. This step turns your sauce into a thick, tasty coating. Give everything a stir every 10-15 minutes so it browns evenly without burning.
A mouthwatering BBQ creation with caramelized bits and meat sitting in a metal pan. Pin it
A mouthwatering BBQ creation with caramelized bits and meat sitting in a metal pan. | tasteofsavor.com

When the brown sugar starts caramelizing, it always makes me think about my grandma making pralines. You need that same careful eye on the heat and timing to make both turn out just right.

Watch The Clock Carefully

Look for visual signs during each stage. Your first smoke should give a rich reddish-brown color, while the final cooking creates a sticky, shiny coating that shows they're done.

Foods That Go Great Together

These burnt ends taste amazing tucked into Hawaiian rolls as sliders. They're also fantastic next to creamy coleslaw or tangy potato salad for a complete BBQ meal.

Ways To Switch Things Up

Try different woods for new smoke flavors. Play around with hot rubs or extra-sweet sauces to create your own special version.

Keeping Them Fresh

For parties, a slow cooker keeps them warm with that perfect glaze intact. You can store leftovers in the fridge and warm them up gently, though they rarely stick around that long.

A metal tray loaded with juicy grilled sausage pieces. Pin it
A metal tray loaded with juicy grilled sausage pieces. | tasteofsavor.com

After tons of BBQ cookouts, these hot dog burnt ends have become my favorite crowd-pleaser. They show that with good technique and a little patience, basic ingredients can turn into something amazing that pulls everyone together around the smoker.

Frequently Asked Questions

→ Can I make these without a smoker?
Sure! Use your grill with indirect heat or cook in the oven, but they won't have the same smoky flavor.
→ What kind of hot dogs work best?
Pick quarter-pound all-beef hot dogs for the best taste and heartiest texture.
→ Can I use my own rub?
Of course! Any BBQ seasoning you love will work just fine.
→ How will I know when they're ready?
Look for caramelized edges with a slight char. This usually happens after 30-45 minutes in the final cook.
→ What's the best way to serve them?
Serve warm as snacks with toothpicks or with classic sides like baked beans and coleslaw.

Smoked Burnt Ends

Upgrade hot dogs into smoky, savory, and sweet burnt ends with this fun smoker method. A tasty spin on classic BBQ favorites.

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

Category: Beef

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Key Components

01 A dozen all-beef hot dogs (each ¼ pound)
02 2 tablespoons mayo
03 2 tablespoons plain yellow mustard

→ Flavors & Toppings

04 1 cup packed brown sugar
05 ½ cup barbecue sauce (Jeff's recommended)
06 ½ cup classic rub (Jeff's version)

Instructions

Step 01

Use a basting brush to coat the hot dogs with mayo and mustard. Sprinkle Jeff's rub all over. Flip 'em and repeat this process on the other side.

Step 02

Get your smoker ready for indirect cooking at 225°F (107°C). If you have a water pan, set that up too. Toss in some hickory or whatever wood you like for smoking.

Step 03

Smoke those hot dogs for roughly an hour, or until they get a nice, darker look.

Step 04

Pull the hot dogs out and chop them into 1-inch chunks. Toss the pieces back in the foil pan, then drizzle with barbecue sauce, sprinkle the brown sugar and rub, and mix it all up so they're covered nicely.

Step 05

Crank up the smoker to 375°F (191°C). Put the pan back in and cook, stirring every 10-15 minutes. Stop when everything's caramelized just the way you like it.

Notes

  1. You can use an oven or grill if you don't have a smoker.
  2. Best results come with quarter-pound, all-beef hot dogs.
  3. Stir often at the end so everything caramelizes evenly.

Tools You'll Need

  • A smoker
  • Foil pan (half-size)
  • Brush for basting
  • Knife that's sharp
  • Cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes egg from mayonnaise.