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    Home » Recipes » Appetizers

    Hot Dog Burnt Ends

    Published: May 4, 2022 by Karin and Ken · This post may contain affiliate links. Leave a Comment

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    Jump to Recipe Print Recipe

    Hot dog burnt ends, also called poor man's burnt ends, are cooked low and slow with a dry rub and barbecue sauce to create a crispy caramelized hot dog treat.

    Closeup photo of Hot Dog Burnt Ends in a large white bowl. The hot dogs have been cut in half and their skin is crispy and coated in barbecue sauce.

    I love hot dogs and hot dog appetizers. I've made them in all kinds of ways. One of my favorites is to cook them up on the grill like this to create a sweet, crispy, caramelized appetizer treat.

    Poor Man's Burnt Ends

    This was inspired by my other smoked hot dogs recipe on this site and pairs well with this amazing smoked BBQ beans recipe.

    Ingredients

    You only need a few simple ingredients to make this recipe. You'll find them all easily at your local grocery store.

    For the Hot Dogs

    • Hot dogs
    • Mustard
    • Sweet rub (listed below)
    • Brown sugar
    • Sweet Baby Rays BBQ Sauce
    • Butter cut into pieces

    For the Sweet Rub

    • Brown sugar
    • Salt
    • Smoked paprika
    • Onion powder
    • Garlic powder
    • Black pepper
    • Dry mustard
    • Cayenne pepper

    See the recipe card at the end of the post for quantities.

    Instructions

    It only takes a few simple steps to make these tasty hot dog treats.

    Step 1: Make the Dry Rub

    Combine the sweet rub ingredients together and stir well.

    Step 2: Prep the Hot Dogs

    Place the hot dogs and mustard in a large resealable bag and shake until completely coated. (You can add the dry rub at this point if you prefer).

    Step 3: Smoke the Hot Dogs

    Place the hot dogs on a high rack on the grill and smoke for an hour.

    Step 4: Add the Remaining Ingredients

    Remove the hot dogs from the grill and cut them into halves or thirds. Then, add them to a disposable 9x13 metal pan along with the BBQ sauce, brown sugar, and the rub if you didn't add it earlier. Toss well to coat and top with the butter pieces.

    Step 5: Cook Again

    Place the pan in the grill and turn up the heat to 350 degrees. Cook for 20 to 30 minutes until the hot dogs are caramelized. Plate and serve.

    Hint: Always be sure your grill grates are thoroughly cleaned to avoid sticking and food contamination.

    Hot Dog Burnt Ends in a large white bowl. The hot dogs have been cut in half and their skin is crispy and coated in barbecue sauce. The bowl is placed on a countertop.

    Substitutions

    Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change these poor man's burnt ends.

    • Any hot dog brand - You can use any brand of your favorite hot dog.
    • Your favorite BBQ sauce - Use your favorite BBQ sauce for this recipe.

    Variations

    Want to personalize this hot dog burnt ends recipe? Here are some of my tried and true tips for changing up this recipe.

    • Spicy - Add red pepper flakes to the dry rub for a kick of heat.
    • Bologna - Use thick-sliced bologna, cooking it in the same manner.

    If you love recipes like this, you may also enjoy these smoked brats.

    Equipment

    You'll only need a few simple pieces of equipment to make this recipe.

    • Measuring cups and spoons
    • Mixing bowls
    • Resealable bag
    • Disposable metal pan
    • Grill

    Storage

    These can be stored in an air-tight container in the refrigerator for 3 to 5 days.

    Tips

    I have a couple of simple tips here that will help you make these little bites the best that they can possibly be. These are simple, but they're also important.

    • Be sure your grill gates are clean to avoid sticking and a change in flavor to the hot dogs.
    • You adjust your cooking time based on how well done you want your hot dogs. Cook them longer if you like them super well done, or cook them less if you prefer them less burnt.
    Closeup photo of Hot Dog Burnt Ends in a large white bowl. The hot dogs have been cut in half and their skin is crispy and coated in barbecue sauce. A toothpick has skewered one of the hot dogs.

    More Hot Dog Recipes

    Do you like hot dogs? Here are some recipes you may also like to try.

    • Cheesy Bacon Hot Dog Bites
    • Air Fryer Pretzel Dogs
    • Cheesy Chili Dog Casserole

    FAQ

    Do you have questions about hot dog burnt ends? Here are some of the most commonly asked questions about poor man's burnt ends.

    Why are they called poor man's burnt ends?

    Because hot dogs are used in place of beef brisket point but with the same flavors and spices as traditional burnt ends.

    Do these really taste like burnt ends?

    Obviously, they don't taste exactly like true burnt ends, but they're pretty darn close.

    How long will these last?

    They'll keep well in an air-tight container in the refrigerator for 3 to 5 days.

    How do you reheat these burnt ends?

    Place them in a baking dish and cover the dish with foil. Then, cook for about 20 minutes at 350 degrees until heated through.

    Hot Dog Burnt Ends

    Ready to get cooking? Remember that you can print this recipe if you would like.

    Hot Dog Burnt Ends

    These hot dog burnt ends, also called poor man's burnt ends, are crispy and caramelized on the outside and juicy on the inside.
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Course Appetizer
    Cuisine American
    Servings 12
    Calories 86 kcal

    Equipment

    • grill or barbecue

    Ingredients
      

    • 3 pkg (8 count) beef hot dogs
    • ¼ cup mustard
    • ¼ cup sweet rub recipe below
    • ½ cup brown sugar packed
    • ½ cup BBQ Sauce
    • ¼ cup butter cut into pieces

    Sweet Rub

    • ¼ cup 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

    Instructions
     

    • Get out and measure your ingredients.
      Overhead photo of ingredients for Hot Dog Burnt Ends on a marble surface.
    • Heat the grill to 250°.
    • Place the hot dogs in a large resealable bag and pour in the mustard.
      Overhead photo of a resealable bag containing hotdogs and mustard. The resealable bag is open and standing upright. Ingredients in white bowls surrounding the bag.
    • Close the bag and shake till completely coated. (You can coat with the dry rub at this point if you want but I never do.)
      Overhead photo of a resealable bag containing hotdogs and mustard. The bag is sealed and lying down. The bag needs to be sealed and shaken to allow each hotdog to be coated with mustard.
    • Place the hot dogs on a high rack. Smoke/grill for 1 hour.
      Hotdogs coated in mustard and placed on a grill. They must be smoked or grilled for 1 hour.
    • Combine the sweet rub ingredients together and stir well.
    • Remove the hot dogs and cut in half or thirds.
    • Use a 9x13-inch disposable metal pan or line a pan with tinfoil. Pour the bbq sauce, brown sugar and half the rub over the hot dogs and toss well to combine and coat. Cut the butter into pieces and place on the hot dogs.
      Overhead photo of hot dogs cut in half and placed on a sheet of aluminum over a metal pan with brown sugar, barbecue sauce and cut butter. The hot dogs need to be coated well with barbecue sauce and brown sugar. Cut the butter into pieces and place on the hot dogs.
    • Place the pan back on the grill and turn it up to 350°. Cook for 20-30 minutes. The hot dogs should be caramelized.
      Closeup photo of hotdogs in a metal pan. The hot dogs are coated with barbecue sauce and brown sugar. The pan is being placed into a grill. The temperature needs to be 350°, cook for 20-30 minutes. The hot dogs should be caramelized.
    • Remove the hot dogs.
      Overhead photo of hot dogs crispy and caramelized on a sheet of aluminum foil and metal pan. The Hot Dog Burnt Ends are ready.
    • Place on a plate to serve.
      Closeup photo of Hot Dog Burnt Ends in a white bowl next to a small bowl of barbecue sauce.
    • Enjoy every bite!
      Closeup photo of a Hot Dog held by a toothpick over a bowl of more Hot Dog Burnt Ends.

    Notes

    Tips:
    Make a double batch of the rub and store in a resealable bag or good spice jar for use any time 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.
    Storage:
    Store in an airtight container in the refrigerator for up to 5 days.

    Nutrition

    Calories: 86kcalCarbohydrates: 20gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 774mgPotassium: 91mgFiber: 1gSugar: 18gVitamin A: 362IUVitamin C: 1mgCalcium: 30mgIron: 1mg
    Keyword hot dog burnt ends, poor mans burnt ends
    Tried this recipe?Let us know how it was!
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    Welcome!

    Ken and Karin

    We are the kitchen divas: Karin and my partner in life Ken.

    We have been attached at the heart and hip since the first day we met, and we love to create new dishes to keep things interesting. Variety is definitely the spice of life!

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