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.
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 9×13 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.
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.
Why are they called 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.
Do these really taste like burnt ends?
Obviously, they don’t taste exactly like true burnt ends, but they’re pretty darn close.
Can these hot dog burnt ends be cooked in the oven?
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.
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 9×13-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.
