If you’re looking for a crowd-pleasing snack that captures all the smoky, sweet, tangy magic of classic barbecue with a playful twist, you must try Hot Dog Burnt Ends. This recipe transforms humble hot dogs into bite-sized, flavor-packed wonders, caramelizing them in butter, brown sugar, tangy mustard, and a rich BBQ rub. Whether you’re serving them at a backyard bash or whipping up a fun family dinner, these irresistible bites practically demand a second helping.

Hot Dog Burnt Ends Recipe - Recipe Image

Ingredients You’ll Need

This list keeps things really approachable, but don’t underestimate how each ingredient brings something crucial to the table! Every element, from the BBQ sauce to the simple hot dogs, plays a key role in making Hot Dog Burnt Ends irresistibly tasty and glossy with that signature lacquer.

Jumbo all-beef hot dogs: Choose big, meaty hot dogs as the main star—they stand up well to the smoking and soak up all the flavor.
Yellow mustard: This classic condiment adds tang and helps the seasoning stick, creating a flavorful base coat.
Hey Grill Hey Sweet Rub: A sweet-savory BBQ rub that brings a balanced depth and forms a perfect crust. (Feel free to sub with your favorite, homemade or store-bought!)
Butter: Melts into the hot dogs, lending richness and helping the sugars caramelize for those coveted sticky bits.
Brown sugar: Essential for that glistening, candied finish and a subtle molasses warmth in every bite.
Hey Grill Hey Everything BBQ Sauce: The finishing touch! A bold, smoky, and tangy sauce that ties everything together. (Again, any great BBQ sauce works here!)

How to Make Hot Dog Burnt Ends

Step 1: Preheat Your Smoker

Start by getting your grill or smoker set up for indirect cooking and preheat it to 225 degrees F. That steady, low heat is what lets the hot dogs slowly smoke and absorb those delicious flavors. Make sure your grates are clean—you want every bite of your Hot Dog Burnt Ends to be all about the intentional flavor, not last week’s BBQ!

Step 2: Season the Hot Dogs

Give each hot dog a generous slathering of yellow mustard. This isn’t just for flavor—the mustard acts as a “glue” to hold on the seasoning. Next, sprinkle them all over with your favorite sweet BBQ rub. Roll them around and get every curve coated so each bite will be crusted in rub and smoky magic.

Step 3: Smoke Them Slow

Place the seasoned hot dogs right on the smoker grates and close that lid. Let them smoke for a full hour. This is where they pick up all that amazing woodsy aroma, and the rub starts to set into a flavorful crust. Resist the urge to sneak a peek too often—consistency is key for that proper smoky finish.

Step 4: Slice and Braise

Once your hot dogs are smoky and beautiful, pull them off the grill and slice each into thick, 1.5-inch coins. Drop all those pieces into a disposable foil pan. Now, scatter the butter cubes over the top, sprinkle with brown sugar, and drizzle generously with BBQ sauce. The combination of fat, sugar, and sauce is going to make the Hot Dog Burnt Ends silky, spicy, and sticky all at once.

Step 5: Caramelize Under Higher Heat

Raise the grill’s temperature to 375–400 degrees F. Slide the pan back onto the grates and let the mixture bubble together for another 15–30 minutes. Give it a good stir now and then; you’ll see everything meld into a thick, glossy glaze as the sugars caramelize and the butter soaks in. Don’t rush this step—the longer you let them bubble, the stickier and more irresistible they’ll get!

Step 6: Cool and Serve

Remove your pan of luscious Hot Dog Burnt Ends and transfer them to a serving platter. Let them cool just a few minutes, but honestly, they’re hard to resist straight from the pan! Sticky fingers and big smiles are guaranteed.

How to Serve Hot Dog Burnt Ends

Garnishes

When it comes to serving Hot Dog Burnt Ends, a scatter of green onions, a pinch of chopped parsley, or even a sprinkle of toasted sesame seeds can really wake them up visually. If you love a little heat, try a few thin slices of fresh jalapeño too. Don’t forget some extra BBQ sauce on the side for dipping or drizzling!

Side Dishes

These BBQ bites are practically begging for classic picnic partners! Serve them alongside tangy coleslaw, a bowl of baked beans, buttery corn on the cob, or even simple kettle chips. If you want to go all-in, a pile of fluffy white bread or slider buns will help soak up every last drop of that caramelized glaze.

Creative Ways to Present

For a fun twist, try threading Hot Dog Burnt Ends onto skewers or setting out toothpicks for party snacking—they’re always a hit as an appetizer. Alternatively, pile them over mac and cheese, stuff them in a toasted bun, or scatter them on top of loaded nachos for a seriously unforgettable treat.

Make Ahead and Storage

Storing Leftovers

If you somehow have extra Hot Dog Burnt Ends (trust me, it’s rare!), store them in an airtight container in the refrigerator. They’ll keep beautifully for up to 4 days, and the flavor often gets deeper after a little time to mingle.

Freezing

Yes, you can freeze your Hot Dog Burnt Ends! Let them cool completely, then portion into freezer-safe bags or containers. Squeeze out excess air and freeze for up to 2 months. Thaw them overnight in the fridge before reheating for best results.

Reheating

To restore those sticky, caramelized edges, reheat your Hot Dog Burnt Ends in a covered skillet over medium heat or in a 350 degree oven until warmed through. A splash of extra BBQ sauce helps revive that mouthwatering glaze. Microwaving is totally fine for quick snacking, too!

FAQs

Can I use any kind of hot dog?

Absolutely! While jumbo all-beef hot dogs give the best meaty texture, feel free to use your favorite brand or even turkey or plant-based hot dogs if you’re looking for a twist. Just know that smaller hot dogs may need less time in the smoker and might not absorb quite as much smoky flavor.

Do I need a smoker for Hot Dog Burnt Ends?

A smoker is ideal for achieving that authentic barbecue flavor, but you can absolutely make these on a standard grill with indirect heat. If you have wood chips, add those to your grill for some extra smokiness!

Is this recipe spicy?

Not by default—this version focuses on sweet, savory, and tangy notes. If you love heat, just add cayenne pepper to your rub, or finish with a few dashes of hot sauce in the braising step!

Can I double the recipe for a party?

Definitely! Hot Dog Burnt Ends are a fantastic party snack and scale up beautifully. Just use a larger pan and make sure everything is well-coated; you may want to stir a little more often during caramelizing to ensure even coverage.

What’s the best wood for smoking Hot Dog Burnt Ends?

For classic barbecue aroma, hickory or oak are great choices. For a slightly sweeter result, try apple or cherry wood. The hot dogs will pick up smoke quickly, so use mild woods if you prefer a lighter touch.

Final Thoughts

Hot Dog Burnt Ends are the kind of dish that brings everyone running to the kitchen, and for good reason: they’re simple, crazy delicious, and just plain fun to eat. I can’t wait for you to try them—once you do, you’ll find any excuse to make them again!

Hot Dog Burnt Ends Recipe

★★★★★

5 from 20 reviews

Author: lina
Total Time: 1 hour 45 minutes
Yield: 6-8 servings
Diet: Gluten Free

Print Recipe

Description

Hot Dog Burnt Ends are a delicious twist on traditional burnt ends, using jumbo all-beef hot dogs instead. Smoked to perfection and caramelized with butter, brown sugar, and BBQ sauce, these hot dog burnt ends are a flavorful and fun dish for any barbecue or gathering.

Ingredients

Jumbo All-Beef Hot Dogs:

Yellow Mustard:

2 Tablespoons

Hey Grill Hey Sweet Rub:

2 Tablespoons (recipe link in notes section)

Butter:

4 Tablespoons

Brown Sugar:

1/4 cup

Hey Grill Hey Everything BBQ Sauce:

1/2 cup (recipe link in notes section)

Instructions

Preheat: Prepare your smoker for indirect cooking by preheating it to 225 degrees F.
Season: Slather the hot dogs with yellow mustard and season all over with the Sweet Rub.
Smoke: Place the seasoned hot dogs directly on the grill grates, close the lid, and smoke for 1 hour.
Braise: Remove the hot dogs and slice them into 1.5-inch pieces. Place the hot dog pieces into a disposable baking pan. Top with the butter, brown sugar, and BBQ sauce.
Finish smoking: Increase the heat on your grill to 375-400 degrees F. Place the pan of hot dog burnt ends on the grill and cook for an additional 15-30 minutes, stirring regularly, until the butter is melted and the sugars have started to caramelize on the hot dogs.
Enjoy: Remove the hot dog burnt ends from the smoker to a serving platter. Allow to cool slightly before serving.

Notes

Hey Grill Hey Sweet Rub and Hey Grill Hey Everything BBQ Sauce recipes can be found at [insert link].

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Category: Main Dish
Method: Smoking, Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 15g
Sodium: 620mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 10g
Cholesterol: 45mg

Keywords: Hot Dog Burnt Ends, BBQ, Smoked Hot Dogs, Grilling, Barbecue