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.
Servings: 12
Calories: 86kcal
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
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. 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.
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.
Nutrition
Calories: 86kcal | Carbohydrates: 20g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 774mg | Potassium: 91mg | Fiber: 1g | Sugar: 18g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg