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.
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.
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.
More Hot Dog Recipes
Do you like hot dogs? Here are some recipes you may also like to try.
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.
Because hot dogs are used in place of beef brisket point but with the same flavors and spices as traditional burnt ends.
Obviously, they don't taste exactly like true burnt ends, but they're pretty darn close.
They'll keep well in an air-tight container in the refrigerator for 3 to 5 days.
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
Equipment
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.
- Heat the grill to 250°.
- Place the hot dogs in a large resealable bag and pour in the mustard.
- 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.)
- Place the hot dogs on a high rack. Smoke/grill 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.
- Place the pan back on the grill and turn it up to 350°. Cook for 20-30 minutes. The hot dogs should be caramelized.
- Remove the hot dogs.
- Place on a plate to serve.
- Enjoy every bite!
Notes
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.
Shelly
Oven alternative?
Karin and Ken
These taste better on a grill/smoker but I have to tell you they’re absolutely wonderful made inside the oven too. We just made them and they’re almost all gone. I followed recipe exactly but cooked both jumbo and regular beef hot dogs at 300 degrees for first hour. Then turned the oven up to 400 degrees and finished cooking for about 20 minutes. Baste or adjust at least once and watch hot dogs so they don’t burn too much. For what it’s worth the black ones disappeared first. My husband and son lol Mine were ready at 15 minutes. Please let me know what you think after you try them. I would love to hear. All the best. Karin