Burnt End Hot Dogs
These Burnt End Hot Dogs are coated in a homemade BBQ rub, smoked until perfectly caramelized, then finished in a rich, buttery barbecue glaze. They're the ultimate smoker appetizer for cookouts, tailgates, parties, and game day.
Ingredients
- Hot Dogs
Hot Dogs
- 2 14 ounces all-beef hot dogs
- 2 tablespoons yellow mustard
Homemade BBQ Rub
- 2 tablespoons paprika
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 teaspoon celery seed
- 1 teaspoon coarse black pepper
- 1 teaspoon dry mustard
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ –½ teaspoon cayenne pepper
Sticky BBQ Glaze
- 1 cup barbecue sauce
- ⅓ cup brown sugar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon smoked paprika
- 4 tablespoons butter cubed
- Pinch cayenne pepper optional
Instructions
- Preheat smoker to 250°F.
- Cut the hot dogs into 1-inch pieces and place them in a large mixing bowl.
- Add the mustard and toss until evenly coated.
- Mix the ingredients for the dry rub together and sprinkle over the hot dogs and toss until every piece is coated.
- Transfer the hot dogs to a disposable aluminum pan or cast iron skillet and spread them into an even layer.
- Smoke for 45–60 minutes, stirring once halfway through.
- While the hot dogs smoke, whisk together the barbecue sauce, brown sugar, honey, Worcestershire sauce, apple cider vinegar and smoked paprika.
- Pour the glaze over the smoked hot dogs and gently stir to coat.
- Scatter the butter cubes over the top.
- Return the pan to the smoker and cook another 30–45 minutes, stirring every 15 minutes, until the sauce thickens and becomes sticky.
- Serve immediately as an appetizer or on slider buns with your favorite toppings.
Notes
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
Notes
- All-beef hot dogs work best.
- Cutting the hot dogs before seasoning creates more surface area for smoke and caramelization.
- Hickory, oak, apple, or cherry wood all work wonderfully.
- Leftovers keep for up to 4 days in the refrigerator.
Nutrition
Serving: 1servingCalories: 195kcalCarbohydrates: 35gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 15mgSodium: 1072mgPotassium: 185mgFiber: 1gSugar: 30gVitamin A: 1245IUVitamin C: 1mgCalcium: 40mgIron: 1mg
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