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.
Substitutions and Variations
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.
- Spicy - Add red pepper flakes to the dry rub for a kick of heat.
If you love recipes like this, you may also enjoy these smoked brats or these Baked Chili Dogs!
Instructions
It only takes a few simple steps to make these tasty hot dog treats.
Combine the sweet rub ingredients together and stir well. 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).
Place the hot dogs on a high rack on the grill and smoke for an hour. 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.
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:
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
These can be stored in an air-tight container in the refrigerator for 3 to 5 days.
To Reheat simply place them in a baking dish and cover the dish with foil. Then, cook for about 20 minutes at 350 degrees until heated through.
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.
- 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.
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.
Yes they can. Simply preheat oven to 375 degrees and prepare your pan with foil coated with cooking spray. Add mustard coated sliced hot dogs to pan in a single layer and bake for 30-35 minutes, adjusting at 15 minute mark. Hot dogs will start to brown and you can smell them cooking. Set oven to 400F. Add the spices, brown sugar and BBQ sauce. Mix well to coat. Keep wieners in a single layer. Dot with butter cubes (¼ c). Bake 15-20 mins or to desired blackness, turning/stirring one to two times for a more even bake. Remove from oven and place in a bowl. Hot dogs will sizzle when almost done. Start watching at this point to remove when cooked to your liking.
More Hot Dog Recipes
Do you like hot dogs? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Hot Dog Burnt Ends
Equipment
- large foil pan or equivalent
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
- 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 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 or platter to serve.
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. Oven Directions: Preheat oven to 375 degrees. Use 2nd rack from the bottom. Prepare your pan with foil coated with cooking spray. Add mustard coated sliced hot dogs to pan in a single layer and bake for 30-35 minutes, adjusting at 15 minute mark. Hot dogs will start to brown and you can smell them cooking. Set oven to 400F. Add the spices, brown sugar and BBQ sauce. Mix well to coat.
Keep wieners in a single layer. Dot with butter cubes (¼ c). Bake 30-60 mins or to desired blackness, turning/stirring every 10-15 minutes for a more even bake. Remove from oven and place in a bowl. Hot dogs will sizzle when almost done. Start watching at this point to remove when cooked to your liking. NOTE: if left on the foil they will stick.
Jan says
I wonder if you could do this with meatballs?
It sounds so good!!! I look forward to trying this recipe.
Karin and Ken says
They’re so addictive and definitely delicious. I am excited for you to try them and can’t wait to hear what you think. Meatballs sound delicious. I’m going to try that in my oven and see what happens. I bet they’re delicious too. Thank you for the idea. I’m excited to try it. Take care and all the best. Karin
Joyce G says
These were a HUGE hit at our little Christmas gathering. I used Nathan's hot dogs. I don't have smoker, but set my grill to 250 degrees for 1 hour but they really could have used maybe 15-20 minutes more I think maybe cause I don't have a 'real' smoker. (Next time I'll adjust.) Mixed everything together in a disposable pan and back on the grill at 350 degrees. I started running short on time and they seemed like they needed a bit longer so I took them off the grill and put them in the oven (middle rack) on broil. I kept a close eye on them and could see them come to life! I scooped them out of the pan and put them in a warm crock pot with some of the juices. It took us 15 minutes to get to our destination. We plugged the crock pot in and look out!!!!! YUM YUM mayhem was the scene! Thank you for posting!
Karin and Ken says
I can’t get enough of them myself. So glad to hear they were enjoyed! You made my day. Thank you for taking the time to let me know. All the best. Karin
Shelly says
Oven alternative?
Karin and Ken says
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